Cornmeal Pancakes with Blueberry Mint Syrup

Normally, I don't treat myself to much of anything special for breakfast during the week. Some yogurt, cereal and, if I'm feeling particularly awake, maybe fruit. It goes without saying that this all comes after mainlining two cups of coffee.

I don't know what came over me this morning. Maybe it just seems like a particularly promising Friday, but I must have woken up on the right side of the bed because I had some real spring in my step. Jumpy like Tigger, hungry like Piglet.

I craved something special, but not too complicated. Nothing that required too much precision - energy or no energy, it was still only 7am. Then I thought about the bag of frozen blueberries that has been staring me in the face all week - catching my eye every time I went for an ice cube. Waiting for the moment that I would call them up to the big leagues. This morning was that moment.

I decided to make a rustic and quick blueberry mint syrup, using fresh mint from my 'garden.' I whipped up some hot-off-the-griddle, cornmeal pancakes and doused them with the syrup.

Cooked, eaten and cleaned-up before 8 o'clock. Phew. Is it Saturday, yet?

Cornmeal pancakes adapted from a NY Times recipe by Mark Bittman

What you'll need for 2 people:
Cornmeal, 1 cup
Boiling water, 1 cup
Milk, 1/3 cup (about)
Vanilla extract, 1 tsp.
Salt, a pinch
Olive oil, for the griddle

Frozen blueberries, 1 1/2 cups
Water to cover
Sugar, 2 Tbsp.
Mint, 5 or 6 leaves, chopped

In a small pot, throw in the blueberries, sugar and enough water to just submerge the fruit.
Allow the fruit to bubble away over medium-low heat. Mash the blueberries with a fork or potato masher, just to release some of their pectin and help thicken the syrup a bit.
Once it has reached the consistency you'd like, add the mint, stir it around, and turn off the heat.

Combine the cornmeal, salt and boiling water in a bowl. Stir to incorporate and allow to sit for 10 minutes, or until the cornmeal is softened.
Add just enough milk so that the mixture resembles a batter, but remains thick.
Add vanilla extract and use a whisk to incorporate everything completely.

Make sure your griddle pan is hot - add a bit of olive oil to help guarantee that your cakes won't stick, but also to add color and flavor.
Using a large soup or tablespoon, spoon out the batter onto the griddle. You don't want these to be too thick, so I recommend using less batter than you would for a pancake.
Once the cakes start to show air bubbles on side, turn them.
Once golden on both sides, they're done.

Place cornmeal cakes on a plate and spoon over as much of the warm blueberry syrup as you'd like. You might even top with a bit of icing sugar if you were feeling particularly sassy.