Directions

1. Put the buttermilk, melted butter or oil, and the eggs in a bowl; whisk thoroughly to blend.
2. In a separate, medium-sized mixing bowl (If you have one, use a bowl with a pour spout), add the flour, sugar, baking powder and soda, salt, and spices; whisk gently to combine.
3. Add the buttermilk mixture to the flour mixture all at once. Fold the ingredients together using quick, strong strokes and scooping down to the bottom of the bowl. Stir in nuts and corn kernels. Don’t over mix! Let the batter rest, uncovered, for 5 minutes.

4. Lightly grease a skillet or griddle and set over medium heat. When the griddle has heated, make a test cake using about ⅓ cup of batter (for a 5-inch cake). When the edges look set and no longer wet, flip the cake over and cook the other side. Reduce the heat if your test cake got too brown by the time it had cooked through.

5. Cook the rest of the flapjacks (you can keep already cooked ones warm by transferring them to a baking sheet in a 150° F oven).

6. Serve with salted butter and Flame-spiced syrup on the side.

For the Flame-Spiced Maple Syrup

1. Put the syrup and spice mix into heavy saucepan and add 2 tablespoons of water. (Use an oversized pan — at least 2-quart capacity — as the syrup boils up vigorously.) Set the pan over medium-high heat and bring to a boil; boil for one minute, stirring constantly.
2. Set the pan off the heat and cool to room temperature, letting the spices infuse the syrup. Strain through a fine mesh sieve (line it with a piece of muslin for extra-clear results). Transfer to a clean jar with a tight-sealing lid. Keeps in the fridge for up to a month.