Cornmeal Blueberries Pancakes

Ingredients:

For the pancakes:

• 160 g all-purpose flour (~1 cup + 1/4 cup/5,6 oz)
• 120 g cornflour (~1 cup/4,2 oz)
• 200 ml soy unsweetened milk ( 3/4cup + 1 Tbsp/6,8 oz)
• 3 medium eggs (about 65 grams each)
• 1-2 Tbsp light brown sugar
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda, optional
• 1 tsp cinnamon powder
• 60 ml coconut oil (or sunflower oil)
• 1 tsp vanilla powder, or 1/2 tsp vanilla extract 
• 100-150 g blueberries, fresh or frozen

For the honey spiced butter:

• 100 g soft unsalted batter
• 1/2 Tbsp pure honey
• 1/4 tsp chili powder
• 1/4 tsp cinnamon powder

Directions:

Make the pancakes:

1. In a large bowl, mix together the flour, cornflour, sugar, cinnamon powder, baking powder, baking soda (optional), and salt. Gently whisk the soy milk, eggs, vegetable oil into the flour mixture until it’s mostly uniform (a few lumps are fine).
2. Heat a large nonstick pan over low-medium heat. Melt a small piece of butter (or vegetable oil) in the pan, pour in the batter (about 1/3 cup for each pancake), and then sprinkle with the blueberries. Leave space between each pancake so flipping them isn’t a problem. Cook the pancakes until bubbles form on top, the cakes set around the edges, and the bottoms brown, about 2 or 3 minutes. Flip and cook on the other side until they golden brown, about 2 more minutes.
3. Serve immediately topped with a piece of the honey butter and fresh blueberries.

Make the honey spiced butter:

1. In a small bowl, whisk all the ingredients, until the mixture becomes smooth, light and uniform.

Notes:

• If the dough seems too liquid to you, add a little flour.
• If, on the contrary, it seems thick, add a little milk.