Blueberry cornmeal pancakes with blueberry-orange syrup

Makes 2 servings.

Syrup
1 tbs. Earth Balance
2 tbs. unrefined cane sugar
2 tbs. orange juice
1/4 c. + 1/2 tsp. water
1/2 c. blueberries (fresh or frozen)
1 tsp. orange zest
1/2 tsp. cornstarch

In a small saucepan, melt the Earth Balance and add the sugar. Once the sugar begins to caramelize, carefully add the orange juice and 1/4 c. of water, and finally the blueberries and zest. Simmer for about 15 minutes, or until you're finished making pancakes. When ready to serve, dissolve the cornstarch in the remaining water, then add to the syrup. Simmer for 1 minute, then pour over pancakes.

Pancakes
3/4 c. whole wheat pastry flour
1/4 c. cornmeal
1 1/2 tsp. cornstarch
1 tsp. baking powder
pinch of salt
3/4 c. soy milk
1 tbs. melted Earth Balance or oil
1/2 c. blueberries (fresh or thawed if frozen)

Sift together dry ingredients. Stir in soy milk and butter, just until everything is wet (don't worry about a few lumps). Carefully fold in blueberries.

Cook on a preheated griddle or pan, using about 1/4 c. of batter per pancake. Keep warm in a 250F oven while you finish the rest of the batch.