Best 3 Puffy Corn Pancake With Blackberry Sauce Recipes
Indulge in the delectable Puffy Corn Pancake with Blackberry Sauce, a culinary masterpiece that tantalizes taste buds with its unique texture and explosion of flavors. This delightful dish combines the fluffy lightness of cornmeal pancakes with the tangy sweetness of a homemade blackberry sauce, creating a symphony of flavors in every bite. Served as a delightful breakfast, brunch, or even dessert, this recipe promises an unforgettable gastronomic experience. Additionally, explore variations of this classic dish with our curated collection of cornmeal pancake recipes, ranging from the traditional Southern Cornmeal Pancakes to the savory Cornmeal and Zucchini Pancakes. Embark on a culinary journey and discover the versatility of cornmeal in creating delectable meals.
**Recipes included in the article:**
1. Puffy Corn Pancake with Blackberry Sauce: A step-by-step guide to crafting the perfect puffy cornmeal pancake, topped with a luscious blackberry sauce made from fresh or frozen blackberries.
2. Southern Cornmeal Pancakes: A classic Southern-style cornmeal pancake recipe that delivers fluffy, golden-brown pancakes every time.
3. Cornmeal and Zucchini Pancakes: A healthier take on cornmeal pancakes, incorporating grated zucchini for added moisture and a boost of nutrients.
4. Savory Cornmeal Pancakes with Roasted Tomatoes and Feta: A unique savory cornmeal pancake recipe topped with roasted tomatoes, crumbled feta cheese, and a sprinkle of fresh herbs.
5. Cornmeal Pancakes with Blueberry Compote: A delightful combination of cornmeal pancakes and a sweet blueberry compote, made with fresh or frozen blueberries.
6. Cornmeal Pancakes with Maple Bacon Butter: A decadent cornmeal pancake recipe served with a luscious maple bacon butter, made with crispy bacon and real maple syrup.
7. Cornmeal Pancakes with Peaches and Cream: A summery cornmeal pancake recipe topped with fresh peaches and a dollop of whipped cream.
8. Cornmeal Pancakes with Apples and Cinnamon: A comforting cornmeal pancake recipe featuring sliced apples and a sprinkle of cinnamon for a warm and cozy flavor.
KENYAN PANCAKES WITH BLACKBERRY SAUCE
Kenyan pancakes are similar to French crêpes, though a bit thicker, and are a weekend favorite in my family. The pancakes are often eaten by themselves, and they're excellent with a cup of hot chai tea. Although it's not traditional, my mother always brought out a bottle of blackberry syrup to serve with them, and that's the inspiration for the blackberry sauce in this recipe. I like the tang and sweetness of passionfruit juice in the sauce, but fresh orange juice makes a good substitute. As with most thin pancake these are typically rolled or folded rather than served flat.
Provided by Food Network
Categories main-dish
Time 40m
Yield 12 pancakes
Number Of Ingredients 12
Steps:
- For the blackberry sauce: Combine the blackberries, juice, honey and 1/2 cup water in a medium saucepan and simmer over medium heat until the berries have burst, about 20 minutes.
- Transfer the blackberry mixture to a blender and puree. Return the blackberry sauce to the pan.
- Whisk the cornstarch and 1 tablespoon water together in a small bowl. Stir the mixture into the blackberries and cook over medium-low heat until thick enough to coat the back of a spoon, 2 to 3 minutes. Cool to room temperature.
- For the Kenyan pancakes: Whisk together the flour, brown sugar, baking powder and salt in a large bowl. Create a well in the center and add the milk, water, eggs and coconut oil. Starting from the center and working your way outward, whisk the wet ingredients into the dry until combined and very few lumps remain. Set aside.
- Heat a 10-inch skillet over medium heat. Add a 1/2 tablespoon of coconut oil or butter to the pan, swirling to coat the bottom. Pour 1/3 cup of the pancake batter into the skillet and spread into a thin layer with the back of a spoon.
- Flip the pancake once it turns golden brown on the bottom, adding a small amount of coconut oil or butter to the bottom of the pan, 1 to 2 minutes. Repeat with the remaining batter.
- Keep the cooked pancakes warm and covered between two plates. Spread 1 to 2 tablespoons of blackberry sauce over a pancake and roll it up. Repeat with the remaining pancakes and serve.
BBQ DUCK-FILLED YELLOW CORN PANCAKES WITH HABANERO SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Time 5h
Number Of Ingredients 33
Steps:
- Make the yellow pancakes: Combine the cornmeal, flour, baking powder, and salt in a medium bowl. In a separate bowl, combine the egg, milk, honey, and melted butter, then add to the dry ingredients and mix well. Heat a griddle or cast-iron frying pan over high heat, heat a little oil, and drop the batter by spoonfuls to make four 5-inch pancakes. Cook pancakes until brown on both sides and set aside, stack and cover with foil.
- Make the BBQ Duck: Melt the butter in a large saute pan over medium heat. Add the onion and garlic and cook until soft. Add the tomatoes and simmer for 15 minutes. Add the remaining ingredients and simmer for 20 minutes. Puree the mixture in a food processor, pour into a bowl and set aside. Preheat oven to 300 degrees F. Brush the duck legs with the BBQ sauce and place them in a baking pan and pour stock around them. Cover the pan, place in the oven, and cook for 3 hours or until the duck is done. Shred the duck meat and discard the bones. Cook the shredded meat and cilantro with a 1/4 cup of the BBQ braising liquid in a saute pan over medium heat until heated through. Season with salt and pepper to taste.
- Make the habanero sauce: Place all ingredients in a small saucepan., place over medium heat, and reduce to 1 cup. Strain and season with salt and pepper to taste.
- Assemble pancake: Mound a fourth of the duck mixture in the center of each pancake. Fold the pancake over the filling to make a semi-circle and drizzle with the habanero sauce.
PUFFY CORN PANCAKE WITH BLACKBERRY SAUCE
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Place the butter in the bottom of a 2-quart gratin dish. Place in the oven and cook until butter begins to bubble, 5 to 7 minutes. Meanwhile, in a large bowl, whisk together flour and cornmeal. In a separate bowl, whisk together eggs and milk. Stir the wet ingredients into the dry. Whisk in honey, salt and pepper. Stir in the corn. Remove dish from the oven and pour in the batter evenly. Return to the oven and bake until the pancake rises and is dark brown around the edges, 20 to 25 minutes. The center of the pancake should also be golden brown. While the pancake cooks, make the sauce: In a medium saucepan over medium heat, combine blackberries and sugar. Bring to a simmer and cook until berries are soft and syrupy. Remove from heat and serve warm, spooned over pancake in the gratin dish.
Tips:
- Use fresh, ripe blackberries for the sauce. This will give the sauce the best flavor.
- If you don't have fresh blackberries, you can use frozen blackberries. Just thaw them before using.
- Be sure to whisk the eggs and milk together until they are well combined. This will help the pancakes cook evenly.
- Don't overmix the batter. Overmixing can make the pancakes tough.
- Cook the pancakes over medium heat. This will help them cook evenly without burning.
- Serve the pancakes immediately with the blackberry sauce.
Conclusion:
These puffy corn pancakes with blackberry sauce are a delicious and easy-to-make breakfast or brunch dish. The pancakes are light and fluffy, and the blackberry sauce is tart and sweet. This dish is sure to be a hit with your family and friends.
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