2 Tbsp unsalted butter
3/4 cup fresh or frozen corn kernels (about 1 ear’s worth)
1 1/2 cups reduced fat buttermilk
1/2 tsp vanilla
1 Tbsp sugar
1 1/4 cup whole wheat pastry flour or white wheat flour
1/4 cup yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
For the Blueberry Sauce:
1 1/4 cups fresh or frozen blueberries
1/3 cup water
1/3 cup sugar
3 Tbsp balsamic vinegar
2 Tbsp cornstarch
In a small saucepan, heat the blueberries, water and sugar until boiling. Boil gently over low heat for 5-7 minutes. Add in the balsamic vinegar and cornstarch. Simmer until thick, with a syrupy consistency, about 4-5 additional minutes. Remove from heat and set aside.
In a large nonstick skillet, melt the butter over medium heat. Add in the corn kernels and saute until just starting to brown, about 4 minutes. Toss in a pinch of salt, stir and remove to a bowl to cool. Remove pan from heat, set aside.
In a large bowl, whisk the egg until lightly beaten. Whisk in the buttermilk, vanilla, sugar, and cooled corn. In a separate, smaller bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt. Stir the dry into the wet ingredients just until combined.
Heat the skillet that was used to cook the corn over medium heat. Ladle 1/4 cup batter at a time onto the pan, leaving about 2 inches in between each pancake. Cook on one side until small bubbles start to form on the top of the pancakes and the sides are just set and then flip and cook for another minute. Repeat with remaining batter.
Serve corn pancakes with blueberry sauce.