Don’t let appearances fool you, these aren’t your typical pancakes. Taste them and watch your life transform!

In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt.
In another bowl, beat the egg and then stir in the buttermilk and milk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the fresh blueberries.
Heat a large skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter onto the hot skillet for each hoecake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown on the other side, another 2-3 minutes.
Serve warm with your favorite toppings.
Variations & Tips
For those with picky eaters, you can leave out the blueberries and serve them on the side, allowing each person to sprinkle them on as they wish. You can also substitute the blueberries with other fruits like raspberries or chopped strawberries. A dash of cinnamon or nutmeg in the batter can add a warm, spiced flavor to the hoecakes. For a gluten-free option, try using a gluten-free flour blend in place of the all-purpose flour. And if you’re looking to make it dairy-free, you can substitute the buttermilk and milk with almond milk or another plant-based milk. Happy cooking!