- 1¼ cups water
- ½ cup sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
- 2 cups fresh blueberries
- 1½ tablespoons currant jelly
- 1½ cups flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- Kosher salt
- ½ cup cornmeal
- 2 eggs
- 1½ cups milk
- Corn or safflower oil, for cooking
- To prepare the blueberry sauce, combine the water, sugar, lemon juice, and cornstarch in a large saucepan and bring to a boil, stirring constantly to dissolve the sugar and cornstarch. Add the blueberries and jelly and bring to a boil. Reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened and reduced, about 30 minutes. Serve warm or at room temperature.
- To prepare the pancakes, mix the flour, sugar, baking powder, and a pinch of salt together in a large bowl, and set aside.
- In a small saucepan, combine the cornmeal with 1½ cups water and a pinch of salt. Whisk until smooth while bringing to a boil over medium heat, then continue to stir for 5 minutes. Remove from the heat and let cool.
- Beat the eggs into the cornmeal until smooth. Add to the flour mixture and stir to combine. Gradually stir in the milk until the batter is very smooth.
- Heat 2 tablespoons of the oil over medium heat in a large skillet. When hot, add 2 to 3 tablespoons of the batter for each pancake with a large spoon. Cook until lightly browned on the bottom, about 2 minutes, then turn and brown second side. Repeat, using more oil. Serve warm with blueberry sauce.