Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup

Put the syrup, blueberries, and thyme sprigs, if using, into a small saucepan and bring to a boil. Reduce heat and simmer while you make the pancakes. Remove 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. Add to the polenta.

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.

Heat 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. Cook 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.

Transfer to warm plates and repeat with remaining batter. Serve with warm blueberry syrup.

(Recipe inspired by Food and Wine Magazine’s Cornmeal Pancakes by chefs Daniel Patterson and René Redzepi.)