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1
Make the jam: add 1 pint blueberries, sugar, orange juice, and cinnamon in a 2-quart microwave-safe bowl or measuring cup; stir to blend.
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2
Microwave on HIGH, uncovered, for about 3 minutes, checking once or twice; remove from oven when most of the berries have popped.
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3
The jam will be quite thin but it will thicken as it cools.
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4
Fold in the remaining 1/2 pint berries and orange extract; let cool to room temperature; cover and refrigerate.
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5
The jam will keep in a tightly covered jar for 2 weeks.
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6
Make the pancakes: In a bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt together.
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7
In another bowl, whisk the yogurt, milk, eggs, melted butter, orange zest, and vanilla together; mix well.
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8
Pour the liquid ingredients over the dry ingredients and mix with a whisk, stopping when everything is just combined (dont worry if batter is a bit lumpy).
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9
With a rubber spatula, gently fold in the blueberries (batter will be very thick).
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10
Lightly butter, oil, or spray your griddle or skillet.
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11
Preheat over medium heat, or if using an electric griddle, set to 350.
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12
Spoon 1/4 cup batter onto griddle for each pancake and use a spatula or the back of a spoon to lightly press the batter into rounds.
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13
When the undersides are golden, flip the pancakes over and cook until the other sides are light brown (because the pancakes are thick, they need a bit more time to bake and you may not get the normal speckling of holes).
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14
Serve immediately with blueberry jam.
