Weekday pancakes?
2 large eggs, lightly beatenAdd the butter, blueberries, preserves, coriander, and salt to a food processor. Blend until smooth. A stick of butter coming out of the fridge can take a surprisingly long time to come to room temperature. To speed it up, cut the butter into ½-inch pieces and leave on the counter; it should be at room temp in 10 to 12 minutes.In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
Allow the batter to rest for about 5 minutes.Heat a griddle or large nonstick skillet over medium-high heat and grease lightly with nonstick cooking spray. Pour or scoop the batter onto the griddle, using 2 heaping tablespoons of batter for each pancake. With the back of the spoon, gently spread the batter into a 3- to 4-inch circle. Cook until golden brown, about 3 minutes.
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