Blueberry and blue corn pancakes

There were some great guesses as to the identities of the flowers in my last post! The first picture is of asian pear blossoms. The second picture is actually a green onion flower, and the third picture is of anemones.

This pancake recipe from the Mesa Grill cookbook is a fun twist on an old favorite. I don't know of anyone who doesn't love blueberry pancakes. Bobby Flay combines blue cornmeal with traditional pancake ingredients for a delicious and unique rendition. You'd think that with living in the Bay Area, I'd have all kinds of specialty ingredients readily available. That's not always the case - I had to try five different stores before I found blue cornmeal. Hopefully you'll have better luck! That being said, there's no reason why you can't make this recipe with yellow cornmeal.

If you can get your hands on some fresh blueberries, feel free to use them. If not, frozen works just as well. I highly recommend using frozen wild blueberries - the wild blueberries are much smaller and distribute better in the pancakes. I topped these with a wild blueberry sauce, but they're just as good with maple syrup.