Sweet Corn Pancakes

Sometimes the picture just doesn't do justice to the food.  Umm...here's an example of that since these were absolutely delicious.  I'm a huge fan of blueberry cornmeal pancakes, getting those nearly every time I have had breakfast at Beans and Barley on Milwaukee's east side.  This reminds me of those, although maybe even a tiny bit better.  I have made these twice adjusting the sugar a bit on the 2nd time.  I was a bit hesitant to decrease the sugar too much on my first round since Nicole of www.preventionrd.com mentioned she had decreased the sugar in her version.  We found that the blueberry compote was too sweet for our tastes, so day two it was even better.  
Sweet Corn Pancakes:

1 Tbsp unsalted butter

3/4 cup fresh or frozen corn kernels
1 egg
1  cup non fat yogurt
1 Tbsp sugar
1 1/4 cup whole wheat pastry flour or white wheat flour
1/4 cup yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
1 1/4 cups fresh or frozen blueberries
1/3 cup water
1/4 cup sugar
3 Tbsp balsamic vinegar
2 Tbsp cornstarch

1/2 c skim milk

1/2 tsp vanilla

Blueberry Balsamic Sauce:

Directions:

In a small saucepan, heat the blueberries, water and sugar until boiling. Boil gently over low heat for 5-7 minutes. Mix the balsamic and cornstarch until the cornstarch dissolves and add it to the pan.   Simmer until thick, with a syrupy consistency, about 4-5 additional minutes.

In a large nonstick skillet, melt the butter over medium heat. Add in the corn kernels and saute until just starting to brown, about 4 minutes. Toss in a pinch of salt, stir and remove to a bowl to cool, reserving pan.

In a large bowl, whisk the egg until lightly beaten. Whisk in the buttermilk,milk,  vanilla, sugar, and corn. In a separate, smaller bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt. Stir the dry into the wet ingredients just until combined.

Heat the skillet that was used to cook the corn over medium heat. Ladle 1/4 cup batter at a time onto the pan, leaving about 2 inches in-between each pancake. Cook on one side until small bubbles start to form on the top of the pancakes and the sides are just set and then flip and cook for another minute. Repeat with remaining batter.