1 1/2 cup all-purpose flour
1/3 cup cornmeal
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups milk
2 Tbs vegetable oil (plus more as needed for skillet for cooking pancakes)
2 large eggs
approx. 1 cup blueberries (fresh or frozen)
3 - 4 ripe peaches, peeled if you like, cut into 1/2-inch wedges
2 Tbs butter
1/4 tsp ground cinnamon (or more to taste)
Use a large mixing bowl to combine 1 1/2 cups all-purpose flour with 1/3 cup cornmeal, 1 tsp baking powder, 1 tsp baking soda and 1/2 tsp salt and mix it up.
Add 1 1/2 cups milk to a 2 cup measuring cup and add 2 Tbs vegetable oil and 2 large eggs and use a fork to carefully whip that up.
Add the egg and milk mixture to the flour and mix that together until it's just combined. It's okay if the batter is a little bit lumpy.
Heat a heavy bottomed nonstick pan or cast iron skillet on medium to medium high heat, add a little splash of vegetable oil and use a 1/3 cup measure to add the batter. (Add between 1/4 cup and 1/3 cup of batter for each pancake and you'll end up with 12 pancakes).
Add a few blueberries to each pancake after adding the batter and cook them evenly on both sides until they're cooked through. Keep them warm in a 200 degree oven as you go.
Once all the pancakes are made, add a couple of Tbs of butter to the pan and add the sliced peaches and sprinkle a little ground cinnamon over the top of those and saute them until they're just warmed through.
Serve the peaches over the top of the pancakes with a little maple syrup and an optional dollop of plain yogurt.
If you're using frozen blueberries, don't defrost before sprinkling onto pancakes.
You don't need to use a 2 cup measuring cup to combine milk, eggs and oil. It just makes it easy to measure milk first and use the same container to mix the rest.