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1
Combine the cornmeal and milk and set aside.
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2
In a large bowl, combine a quarter cup of flour with the remaining dry ingredients and stir with a wire whisk until thoroughly blended.
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3
Set aside.
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4
Slice the corn kernels from the cobs, keeping the knife perpendicular so only the tips are removed.
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5
Then scrape the cobs with the back of the knife to get all the juice and kernel hearts.
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6
Grind the corn in a blender until it is the texture of lumpy slush, then add the eggs and melted butter.
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7
Blend in the cornmeal and milk mixture.
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8
Put the griddle over low heat, then gradually increase the temperature until the heat is medium-high and the griddle is very hot.
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9
While the griddle is heating, add the blender contents to the flour mixture and stir just enough to barely blend.
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10
Stir in the blueberries.
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11
Lightly grease the griddle and ladle out a test cake, using about two tablespoons of batter and holding it close to the pan as you pour.
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12
It should spread without running around loose.
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13
Cook a bit longer than a conventional pancake, until the surface is moist but not wet, about three minutes.
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14
Then turn and cook the other side.
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15
If the cake is runny or impossible to turn, stir a bit more flour into the batter.
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16
Make the remaining cakes, using a scant quarter cup of batter for each.
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17
Stir with the ladle as you dip into the batter to keep the berries in suspension.
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18
Serve at once with maple syrup and butter or as an accompaniment to smoked or grilled chicken.
