On sale 9/24, Percy Jackson: The Official Cookbook by Jarrett Melendez will include over 60 recipes fit to be served anywhere from Camp Half-Blood, to Mount Olympus.

Courtesy of Simon & Schuster, we’re thrilled to share this exclusive recipe for mouth-watering whole-grain blueberry pancakes with strawberry maple syrup. Be prepared to dine like a demigod!

Yield: 4 servings

Time: 30 Minutes

Vegetarian

We have to give major props to the campers in Demeter’s and Mr. D’s cabins for all the hard work they put into maintaining the strawberry fields and the Delphi Strawberry Service. The money earned from selling all those strawberries to local businesses helps keep Camp Half-Blood running. But even more important (okay, maybe not MORE important, but definitely AS important), we get to eat those luscious, juicy strawberries all year round.

A camp breakfast favorite has to be these hearty whole-grain blueberry pancakes with strawberry-maple syrup. The sweet-tart berries mingling with warm ginger and earthy-sweet maple syrup is a combo that makes me excited to wake up in the morning. The best part is that you can make the syrup a couple days ahead of time so you’re ready to top those fluffy, lightly-spiced pancakes at a moment’s notice. Although, if you ask Percy, he’d probably say the best part is that you can add blue food coloring. I guess that’s how his mom would make them. Either way, they’ll taste great!

Strawberry-Maple Syrup:

1 pound strawberries, hulled and quartered
1/3 cup maple syrup
½ teaspoon ground ginger
¼ teaspoon kosher salt

Whole-Grain Pancakes:

2 ½ cups buttermilk, room temperature
3 large eggs, room temperature
2 tablespoons butter, melted and cooled slightly, plus more for griddle or pan
½ teaspoon electric blue gel food coloring
1 cup whole wheat flour
1 cup all-purpose flour
½ cup rolled oats
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¾ teaspoon kosher salt
½ teaspoon baking soda
½ cup blueberries

1. TO MAKE THE SYRUP: Combine the strawberries, maple syrup, ginger, and salt in a small saucepan over medium-low heat and cook, stirring occasionally, until the strawberries soften and release some of their juices, 7 to 10 minutes. Set aside to cool slightly. Syrup may be prepared up to 3 days in advance—keep it refrigerated in an airtight container until you’re ready to use it.

2. TO MAKE THE PANCAKES: In a medium bowl, whisk the buttermilk and eggs together until smooth Slowly pour in the butter, whisking constantly, until it is fully incorporated. Then stir in blue gel food coloring.

3. In a separate, large bowl, stir together the whole wheat flour, all-purpose flour, oats, sugar, baking powder, cinnamon, salt, and baking soda. Pour in the egg mixture and stir until it’s just incorporated and no pockets of dry flour remain (it’s okay if the batter has some lumps in it). Then gently fold in the blueberries.

4. Heat a large non-stick pan or griddle over medium heat. Add 1 tablespoon of unsalted butter, tilting the pan or griddle as the butter melts to coat the whole surface. Use a ¹⁄³-cup measure to portion out pancakes onto the pan or griddle—if necessary, use the cup or the back of a spoon to spread the batter out a bit.

5. Cook each pancake until bubbles form and pop on its surface, about 2 minutes. Flip and cook for 2 minutes longer on the other side. If the pancakes are browning too quickly or not quickly enough, adjust the heat as needed. Repeat the cooking process until all of the batter has been used, using more butter if the pan is too dry and the pancakes start to stick a little. Serve with the strawberry-maple syrup.