Name: Lemon-Blueberry Polenta Griddle Cakes
Ingredients: 1 ¼ cup unsweetened non-dairy milk; 2 tablespoons olive oil, plus more for frying; 1 tablespoon lemon zest, from 2 large lemons; ½ teaspoon vanilla extract; ¾ cup instant polenta; ½ cup all-purpose flour; ¼ cup almond meal; 2 tablespoons granulated sugar; 2 teaspoons baking powder; ½ teaspoon salt; ½ cup fresh blueberries (or substitute frozen and thawed); ⅓ cup pine nuts; ⅓ cup maple syrup; 2 tablespoons vegan butter; ¼ teaspoon vanilla extract; ¼ teaspoon lemon extract

1 ¼ cup unsweetened non-dairy milk

2 tablespoons olive oil, plus more for frying

1 tablespoon lemon zest, from 2 large lemons

½ teaspoon vanilla extract

¾ cup instant polenta

½ cup all-purpose flour

¼ cup almond meal

2 tablespoons granulated sugar

2 teaspoons baking powder

½ teaspoon salt

½ cup fresh blueberries (or substitute frozen and thawed)

⅓ cup pine nuts

Lemon Butter Syrup

⅓ cup maple syrup

2 tablespoons vegan butter

¼ teaspoon vanilla extract

¼ teaspoon lemon extract (or use a good squeeze of fresh lemon juice)

To make the griddle cakes, start by heating the milk in a small pot just until it simmers. Remove from heat and add in oil, lemon zest, and vanilla.

Mix together the polenta, flour, almond meal, sugar, baking powder, and salt in a large bowl. Pour the wet ingredients into the polenta mixture and stir to combine. Fold in the blueberries and pine nuts. Let the mixture sit for a few minutes so that the polenta softens and absorbs the liquid. Rinse out the pot.

To make the lemon-butter syrup, heat the syrup and butter in the pot until the butter melts. Remove from heat and stir in the vanilla and lemon extract.

Heat about a teaspoon of oil in a large pan over medium heat. Use a ¼ cup measure or large spoon to spoon the batter onto the hot pan. (Pancakes should measure 3 ½ to 4 inches.) Cook until the bottoms are golden brown, 3 to 4 minutes. Flip and cook for another 3 minutes until bottoms are golden brown. Serve immediately with the warm syrup.