Step 1Peel the oranges with a vegetable peeler, eliminating any white pith. Combine the peel and sugar in a food processor and process 2 to 3 minutes.
Step 2Place the orange juice in a nonaluminum saucepan. Add the peel-sugar mixture and bring just to a boil, skimming off any foam. Simmer 3 to 4 minutes to reduce slightly.
Step 3Mix in the blueberries and cook 1 minute. Serve warm.
Step 1Combine the cornmeal, flour, sugar, baking powder, baking soda and salt and stir to mix. Add the corn to the dry ingredients and mix.
Step 2Combine 3 tablespoons melted butter, the eggs, buttermilk and malt syrup. Stir into the corn mixture.
Step 3Heat the griddle. Combine the remaining tablespoon of butter with the oil and brush lightly over the griddle. Pour on about one-fourth cup batter for each pancake. Cook each pancake 1 to 2 minutes, until the bottom turns golden brown, then flip, cook the other side, about 3 minutes total. Serve hot with the orange-blueberry syrup on the side.