The 2013 maple syrup season was record-breaking in Wisconsin.  Minnesota’s season didn’t see quite as much volume in production due to colder weather, but the quality of the harvest was particularly superb for many syrup producers.  This inaugural version of the recipe of the week is a great way to enjoy that maple syrup (it also works nicely with wild berry syrups), as well as hand-harvested wild rice and New Mexico blue corn.

Blue Corn and Wild Rice Pancakes with Maple Syrup

• 1 cup Santa Ana Blue Corn Pancake mix
• 1/3 cup cooked wild rice
• 1/4 cup water
• 1 egg (optional)
• Butter or oil
• Jar of Spirit Lake Native Products, Red Lake, or your favorite maple syrup

One of the great things about the Santa Ana Blue Corn Pancake Mix (and this recipe) is its simplicity.  All you have to do is begin by thoroughly mixing the pancake mix, wild rice, water, and egg together – a whisk or fork and glass or ceramic bowl work well.  Then heat a cast iron or your favorite frying pan and add enough butter or oil to coat the bottom from keeping the pancake batter from sticking, add a small amount of the batter and let it spread into pancake form, cook until bubble appear, flip the pancake and briefly cook on other side, remove from pan, top with syrup and eat.