1. 1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and everything is evenly distributed.

2. 2. Mix Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, egg, milk, melted butter, and vanilla extract until well combined and smooth.

3. 3. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a spoon or spatula until just combined. It’s okay if there are a few small lumps; overmixing can lead to tough pancakes.

4. 4. Fold in Blueberries: Gently fold in the blueberries. If using frozen blueberries, do not thaw them; add them directly to the batter.

5. 5. Heat Griddle: Heat a lightly greased griddle or large non-stick skillet over medium heat. You can test if it’s ready by dropping a small amount of water on it; if it sizzles and evaporates quickly, it’s hot enough.

6. 6. Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface of the pancakes, and the edges look set.

7. 7. Serve Warm: Transfer cooked pancakes to a plate. You can keep them warm in a low oven (around 200 F) while you finish cooking the remaining batter. Serve immediately with your favorite toppings.