Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup

1. In a small saucepan, combine the syrup, blueberries, and thyme sprigs (if using). Bring the mixture to a boil over medium heat. | 2. Once boiling, reduce the heat and let it simmer while you prepare the pancakes. Remove the thyme sprigs just before serving.

1. In a medium saucepan, combine the cornmeal and cold water. Bring to a boil while whisking constantly. | 2. Once boiling, reduce the heat and simmer for about 4 to 5 minutes until the mixture thickens. Stir occasionally to prevent sticking.

In a small bowl, whisk together the milk, egg, honey, and vanilla extract. Once well combined, stir this mixture into the cooked polenta until smooth.

In a large bowl, whisk together the flour, baking powder, salt, and lemon zest. Make a well in the center and pour in the polenta mixture. Stir gently until just combined; do not overmix.

1. Preheat a large griddle or skillet over medium heat and brush it lightly with butter. | 2. Using a ladle, pour enough batter onto the griddle to form 4-inch pancakes. If the batter is too thick, add a little more milk to achieve your desired consistency. | 3. Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 2 minutes, until puffed and golden brown on the bottom.

1. Transfer the cooked pancakes to warm plates and repeat the process with the remaining batter. | 2. Drizzle the warm blueberry syrup over the pancakes and serve immediately. Enjoy!