Preheat oven to 350 degrees. Place blue corn meal on cookie sheet in a thin
layer and toast in oven for 30 proceedings, checking every 10 transactions. The
cornmeal should have a toasted odor but should not be browned. In a large
roll, mix the egg, milk and honey with a whip. Add the cornmeal, baking
powder and the flour. Mix to combine but do not overmix. Stir in the melted
butter and the blueberries. Adjust the consistency as needed with a small
amount of milk. Heat the griddle to medium-high heat and spray with cooking
spraying. Ladle two ounces of batter for each pancake. When bubbles begin to
shape, check bottom for colouring. Flip and finish the second side. Serve hot,
garnished with Orange-Honey Butter and overbold blueberries. This recipe
yields 6 servings.