Ingredients for 3 servings

• 3/4 cups blueberries
• 3/4 cup all-purpose flour (96 g)
• 1/4 cup cornmeal (40 g)
• 1 1/2 tablespoon sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 cup buttermilk (180 ml)
• ¼ cup milk (plus a teaspoon or so if the batter is too thick) (60 ml)
• 1 large egg, separated
• 1 1/2 tablespoons unsalted butter, melted (23 g)

Whisk dry ingredients in medium bowl.
Pour buttermilk and milk into 2-cup Pyrex measuring cup.
Whisk egg white into milk mixture.
Mix yolk with melted butter, then stir into milk mixture.
Dump wet ingredients into dry ingredients all at once; whisk until just mixed.
Let dough sit for about 10 minutes to thicken.

Blueberry syrup

• 1 cup blueberries
• 1/4 cup sugar
• Juice of 1/2 lemon

Mix blueberries and sugar in a small saucepan. Keep stirring over low heat until sugar is dissolved, about 2 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 7 minutes.

Whisk lemon juice into syrup; serve immediately over pancakes.