Polenta Pancakes

--Serves 4

125g (4oz) Plain flour
50g (2oz) Ground polenta or cornmeal
2T Caster sugar
1 1/2t Baking powder
1/2t Baking soda
1/2t Salt
1 Large egg
175ml (6fl. oz) Milk
2T vegetable oil
2 x 113g packs of blueberries
Lemon juice
Maple syrup
Kirsch liqueur

Mix together the flower, polenta, sugar, baking powder, baking soda and salt in a bowl.

Whisk the egg, milk and oil in a separate jug

Fold the liquid ingredients into the dry ingredients until mixed but still lumpy.

Add 3/4 of the blueberries.

Lightly oil a heavy-based frying pan over a low heat and drop spoonfulls of the mixture into the pan. Cook for about 3mins each side.

Serve with the remaining fruit, a squeeze of lemon juice and warm maple syrup.

For a special finish, deglaze the pan with kirsch and pour that over the pancakes.

Notes
I make the batter without the blueberries. I use wholemeal flour instead of plain and I omit the sugar. These pancakes are delicious served with sprinkled sugar or any syrup you like. They are also good with some Greek yoghurt, honey and fruit. 

If I am making this for more than two people I make a double batch and I thin it out a little bit with some warm water. They make quite thick pancakes and are very filling.