These Corn Pancakes with Pink Peppercorn Lemon Thyme Blueberry Syrup by cookbook author and New York Times Cooking and Food
recipe contributor Ali Slagle are easy enough to make while camping in the great outdoors and ridiculously tasty enough to make everyone real happy campers. Pack our mini jars on your next trip!
- 1 pint blueberries
- 1/4 cup maple syrup
- 1/2 teaspoon Spiceology Pink Peppercorn Lemon Thyme blend
- 1 batch of your favorite pancake mix (enough for 4 servings)
- Kernels from 1 ear of corn
- Unsalted butter, for cooking and serving
- In a medium saucepan, combine half the blueberries, the maple syrup, and the spice blend.
- Cover and cook over medium until the berries are burst and the syrup is dark blue, 3 to 5 minutes.
- Remove from heat and stir in the remaining half of the blueberries.
- Cover to keep warm while you make the pancakes.
- In a small, nonstick skillet, heat a half tablespoon of butter over medium heat.
- Add a thin layer of corn, then add enough pancake batter to fill the skillet.
- Cook until golden brown underneath and bubbles appear on top, 3 to 4 minutes.
- Flip and cook until set, 1 to 2 minutes.
- Repeat with the remaining batter and corn, adding more butter before each pancake.
- Eat the pancakes topped with another pat of butter and the blueberry syrup.