Blue Corn Hotcakes with Fruit Infused Syrup
Is there anything more joy-inducing that pancakes on a leisurely morning? I think not…
Makes 24 small pancakes
Lightly oil a griddle or skillet and warm over medium heat.
Spoon batter onto hot griddle to form 3-inch rounds and cook until golden. Flip each pancake and cook until golden.
While cooking pancakes, combine rice syrup and berries in a sauce pan over low heat. Simmer until ready to serve. Serve pancakes smothered in raspberry syrup.
Cook’s Tip: Vary the fruit with the season to create an almost endless variety of pancakes!