Step 1

To make the sauce: Weigh your masa harina; or measure it by gently spooning into a cup, then sweeping off any excess. In a small bowl, stir together the masa harina and water.

Step 2

, In a medium saucepan, combine the masa mixture with the remaining sauce ingredients. Bring to a boil over medium heat.

Step 3

, Simmer the sauce for 2 to 3 minutes, until thickened. Remove from the heat and set aside until ready to serve.

Step 4

, To make the pancakes: Weigh your flours; or measure by gently spooning into a cup, then sweeping off any excess. In a large bowl, whisk together the masa harina, flour, sugar, salt, and baking powder.

Step 5

, In a separate bowl, whisk together the eggs, milk, and melted butter or oil.

Step 6

, Gently mix the wet ingredients into the dry ingredients, stirring until fairly smooth; some small lumps are OK.

Step 7

, Let the batter rest, uncovered, for 10 minutes; it will thicken.

Step 8

, Heat a heavy frying pan over medium heat or set an electric griddle to 325°F. Lightly grease the pan or griddle; it's ready when a drop of water skitters across the surface, evaporating immediately.

Step 9

, Drop 1/4 cupfuls of batter onto the heated surface; a muffin scoop works well here. Use a spoon or offset spatula to gently spread the batter out a little bit.

Step 10

, Cook the pancakes until their tops are bubbly and the edges are set, about 2 minutes. Flip them over and cook the other side until brown, another 1 1/2 to 2 minutes. Turn over only once.

Step 11

, Serve hot pancakes immediately, topped with blueberry sauce.

Step 12

, Store any leftover pancakes, well wrapped, in the refrigerator for several days; freeze for longer storage.