Blueberry Cornmeal Pancakes W/ Blueberry Star Anise Maple Syrup

Step 1: Preheat oven to 200-degrees F.

Step 2: Preheat a griddle or large non-stick pan to medium heat.

Step 3: In a mixing bowl, whisk together buttermilk,yogurt, and egg.

Step 4: In a separate bowl, combine flour, cornmeal, baking powder, baking soda, brown sugar, and salt. Whisk to evenly distribute ingredients. Add blueberries and stir to incorporate.

Step 5: Add wet ingredients to dry ingredients and stir until just combined. (The batter will still be lumpy. Do Not overwork the batter.)

Step 6: Add melted butter to batter and stir until just incorporated.

Step 7: Scoop about 1/3 cup batter onto griddle or non-stick pan. Cook for about 3 minutes until bottom is golden and there are visible air bubbles in the batter.Flip pancake and cook for another 1 - 2 minutes until browned. Remove pancake from pan and place on a heat-safe plate in a warming oven preheated to 200-degrees F. Repeat cooking process with remaining batter. Serve warm with blueberry star-anise maple syrup and butter.

FOR THE BLUEBERRY STAR ANISE MAPLE SYRUP

Step 8: Simmer all syrup ingredients in a small saucepan over medium-low heat until most blueberries have popped and syrup is a dark purple color; 20 - 25 minutes, stirring frequently. Remove star anise from syrup. Transfer syrup to blender and blend on high until very smooth. For best texture, strain through a fine mesh sieve. Store chilled for up to 1 week.