Ingredients
Scale
- 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
Instructions
- 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.