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1
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.
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2
Add the blueberries and jelly and bring to a boil.
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3
Reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened and reduced, about 30 minutes.
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4
Serve warm or at room temperature.
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5
To prepare the pancakes, mix the flour, sugar, baking powder, and a pinch of salt together in a large bowl, and set aside.
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6
In a small saucepan, combine the cornmeal with 1 1/2 cups water and a pinch of salt.
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7
Whisk until smooth while bringing to a boil over medium heat, then continue to stir for 5 minutes.
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8
Remove from the heat and let cool.
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9
Beat the eggs into the cornmeal until smooth.
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10
Add to the flour mixture and stir to combine.
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11
Gradually stir in the milk until the batter is very smooth.
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12
Heat 2 tablespoons of the oil over medium heat in a large skillet.
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13
When hot, add 2 to 3 tablespoons of the batter for each pancake with a large spoon.
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14
Cook until lightly browned on the bottom, about 2 minutes, then turn and brown second side.
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15
Repeat, using more oil.
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16
Serve warm with blueberry sauce.
