Mix together the cornmeal, flour, sugar, baking powder and salt in a bowl.
In a separate bowl, mix the milk, vinegar, vanilla and eggs. Pour the milk mixture into the dry ingredients, stirring gently.
Heat 1 tablespoon melted butter in a skillet over medium-low heat. Stir the melted butter into the batter. If the batter is too thick, add a small amount of milk.
Spray the preheated skillet with cooking spray if desired and drop in ¼ cup batter per pancake. Cook until golden brown on both sides (about 2 minutes per side).
Remove from skillet and keep warm until serving. Top with Herkner Farms Blueberry Drizzle Topping