Blueberry-Zucchini Pancakes Vichysoisses

Serves 6

3 tablespoons unsalted butter, melted, divided, plus additional melted butter

¾ pound large leeks (white and pale green parts only), thinly sliced (about 1¼ cups)

8 garlic cloves, chopped

¾ pound Yukon gold potatoes, peeled, cut into 2-inch pieces

½ pound zucchini, cut into 1-inch rounds

2¼ cups canned low-salt chicken broth

1 cup whole milk

1 cup half and half

1 large egg

Pepper

18 tablespoons cake flour

1 cup all purpose flour

2 tablespoons sugar

1 tablespoon baking powder

½ teaspoon salt

1 ½-pint basket blueberries

Maple syrup

Chopped fresh chives

1. Melt 1½ tablespoons butter in heavy large pot over medium heat. Add leeks and garlic; sauté until tender, about 6 minutes. Add potatoes and zucchini; sauté 5 minutes. Add broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Cool 30 minutes.
2. Working in batched, puree mixture in blender. Transfer mixture to large bowl. Mix in milk, half and half, and egg. Season to taste with pepper.
3. Separately, whisk cake flour, all purpose flour, sugar, baking powder, and salt in large bowl. Gradually whisk potato-leek mixture into dry ingredients. Mix in remaining 1½ tablespoons melted butter.
4. Heat griddle or 2 heavy large nonstick skillets over medium heat. Brush lightly with additional melted butter. Working in batches, pour batter by ¼ cupfuls onto griddle. Sprinkle each pancake with ½ heaping tablespoon blueberries. Cook until bottoms brown, about 1½ minutes. Turn pancakes over and cook until second sides brown, about 1 minute. Divide pancakes among plates. Drizzle syrup over, sprinkle with chives, and serve.