Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup

Ingredients

• •1 cup all purpose flour
• •1 teaspoon baking powder
• •2 cups blueberries
• •1 cup butter
• •½ cup cornmeal
• •1 egg
• •3 sprigs thyme
• •1½ tablespoons honey
• •lemon zest
• •1 cup maple syrup
• •1¼ cups milk
• •¼ teaspoon salt
• •1 teaspoon vanilla extract
• •12 cups water

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Method

From foodista.com — read the original

1. 1Put the syrup, blueberries, and thyme springs, if using, into a small saucepan and bring to a boil. Reduce heat and simmer while you make the pancakes.
2. 2Remove the thyme sprigs just before serving. In a medium saucepan, combine the cornmeal and cold water. Bring to a boil, whisking constantly. Simmer over medium heat until thickened, about 4 to 5 minutes. In a small bowl, beat together milk, egg, honey, and vanilla.
3. 3Add to the polenta (boiled cornmeal). In a large bowl, whisk together flour, baking powder, salt, and lemon zest. Make a well in the center and stir in the polenta custard.
4. 4Heat a large griddle and brush it with butter. Ladle enough batter onto the griddle for 4-inch cakes. If the batter is too thick to spread on its own, add a bit more milk.
5. 5Cook the pancakes over moderate heat until bubbles appear on the surface and the top of the pancake looks dry. Flip the pancakes and cook until puffy and browned on the bottom, about 2 minutes.
6. 6Transfer to warm plates and repeat with remaining batter.
7. 7Serve with warm blueberry syrup.