Dessert: Cornmeal Pancakes (with Blackberry Syrup)

Ingredients

Pancakes
1-1/2 cup (scant) All-purpose Flour
1-1/2 cup Heaping Yellow Cornmeal
1/2 teaspoon Salt
3 Tablespoons Baking Powder
4 Tablespoons Sugar
2-1/4 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
1/2 cup Water
2 Tablespoons Cornstarch
Extra Butter For Serving
Maple Or Pancake Syrup For Serving (optional)

Instructions

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!

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