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.

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

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

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.

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

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

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

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.

Drop ¼ 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.

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 ½ to 2 minutes. Turn over only once.

Serve hot pancakes immediately, topped with blueberry sauce.

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