Chop 2 cups of fresh peaches. Either puree them or let them as is for a chunky syrup.

Bring 1 cup of water and 1 cup of sugar to a boil. Stir to dissolve all the sugar.

Add the peaches. Reduce the heat and simmer until it's the constancy of maple syrup. Make sure to stir often. Set aside.

Combine the flour, corn meal, baking powder, salt, and sugar in a mixing bowl.

Measure out the buttermilk and add the melted butter to it. Stir to combine.

Then add the wet ingredients to the dry ingredients. Stir to just combine. Don't over mix. Allow the batter to sit for 10 minutes to give time to hydrate the flour.

Heat your electric griddle to 350 degrees. When ready ladle some batter onto the griddle. Place some blueberries right down into the batter. Use whatever amount you like.

Cook until bubbles form around the edge, then flip. Cook 2 to 3 more minutes until the pancakes are set. Repeat until you use up all the batter. The amount of pancakes you get depends on how much your portion out.