Ideas do not come from thin air. They are influenced and inspired by our experiences and memories. This bowl of whole wheat blueberry pancake batter, swirled and fluid was the spark for our blueberry pancake dessert that we prepared for the 5X5 dinner at Michael Voltaggio's restaurant ink. . We tried to capture the flavor and texture of pancakes, the messiness of syrup and melting butter and even the notes of smoke and varied textures. The dessert combined our microwave cornbread with a modified version of our cornflakes ice cream made with buttermilk. Blueberries were cooked in a maple-rye caramel to make the sauce for marinating and warming boba tapioca and the blueberries. And I have fond memories of pecans and pancakes so we wove them into the dish as well. We candied pecans and made pecan toffee which was lightened with tapioca maltodextrin. The goal was to capture the great experiences of eating pancakes and focusing the idea into the dish.