Description
These yummy pancakes are a cross between regular and cornmeal, and the easy-to-make blackberry syrup gives them a yummy edge. The lovely cornmeal color is the icing on the cake.
Ingredients
- Pancakes
- 1-½ cup (scant) All-purpose Flour
- 1-½ cup Heaping Yellow Cornmeal
- ½ teaspoons Salt
- 3 Tablespoons Baking Powder
- 4 Tablespoons Sugar
- 2-¼ cups Whole Milk (more If Needed)
- 2 whole Large Eggs
- 3 teaspoons Vanilla
- 4 Tablespoons Butter, Melted
- Blackberry Syrup
- 1 pint Blackberries
- 1 cup Sugar
- ½ cups Water
- 2 Tablespoons Cornstarch
- Extra Butter For Serving
- Maple Or Pancake Syrup For Serving (optional)
Preparation
Mix together flour, cornmeal, salt, baking powder, and sugar in a bowl. Set aside.
In a separate bowl, mix milk, eggs, and vanilla. Pour into the dry ingredients, stirring gently.
Stir in melted butter. Set batter aside. If batter is overly thick, splash in a small amount of milk.
In a saucepan, combine blackberries, sugar, and water. Bring to a gentle boil and cook for 5 minutes on low. Stir in cornstarch, then continue cooking, using a whisk or spoon to mash the larger pieces of blackberries. Remove from heat when it’s nice and thick.
Heat 1 tablespoon butter in a skillet over medium-low heat. When heated, drop 1/4 cup batter per pancake and cook until golden brown on both sides. Remove from skillet and set aside.
Stack three pancakes, placing a pat of butter between each pancake. Drizzle with warm maple syrup, then spoon blackberry syrup over the top. Dig in!
