malted cornmeal pancakes with orange blueberry syrup

See this link for the original recipe post. Malted Cornmeal Pancakes Makes 18 4 1/2 inch pancakes 1 1/3 cups yellow cornmeal 1 cup pastry flour (or mix 1/3 cup all-purpose flour with 2/3 cup cake flour) 1 tablespoon sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup fresh or frozen corn kernels 4 tablespoons melted butter, divided 2 eggs, beaten 2 cups buttermilk 2 tablespoons malt syrup 1 tablespoon oil 1. Combine the cornmeal, flour, sugar, baking powder, baking soda and salt and stir to mix. Add the corn to dry ingredients, and mix. 2. Combine 3 tablespoons melted butter, the eggs, buttermilk and malt syrup. Stir into the corn mixture. 3. Heat the griddle. Combine the remaining tablespoon of butter with the oil and brush lightly over the griddle. Pour on about 1/4 cup batter for each pancake. Cook each pancake 1 to 2 minutes, until the bottom turns golden brown, then flip, cook the other side, about 3 minutes total. Serve hot with Orange-Blueberry Syrup. Orange-Blueberry Syrup Peel of 2 to 3 oranges 2 cups sugar 1 cup orange juice 2 cups blueberries 1. Peel the oranges with a vegetable peeler, eliminating any white pith. Combine the peel and sugar in a food processor and process 2 to 3 minutes. 2. Pour the juice into a nonaluminum saucepan. Add the peel-sugar mixture and bring just to a boil, skimming off any foam. Simmer 3 to 4 minutes to reduce slightly. Mix in blueberries and cook 1 minute. Serve warm. *I used all-purpose flour only, since I didn't have any pastry flour, and they turned out wonderfully. I also made half of the syrup, and it was plenty.