PUFFY CORN PANCAKE WITH BLACKBERRY SAUCE
This pancake is similar to a recipe that ran in The Times in 1966 called David Eyre's pancake, named for a man whose fame seems to rest mainly on this tasty invention. Here, in addition to the corn kernels I wanted to use up, I stirred in some cornmeal to highlight the corn factor. Because cornmeal can make things heavy and I feared the pancake might become too dense, I increased the number of eggs in the batter to help it rise and puff. I mixed in a little black pepper to contrast with the sweetness of the corn, and then simmered together a speedy blackberry syrup to drizzle on top. The recipe is versatile enough to make over and over, and I'm sure it will take me through the end of corn season.
Provided by Melissa Clark
Categories weekday, dessert
Time 45m
Yield 4 servings.
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.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 8 grams, Carbohydrate 53 grams, Fat 19 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 175 milligrams, Sugar 24 grams, TransFat 0 grams
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Sameer ali King
[email protected]This recipe is a keeper! I'll definitely be making these pancakes again and again.
Puja Raidash
[email protected]I thought the blackberry sauce was a bit too sweet for my taste. I might try making it with less sugar next time.
Anik Dey
[email protected]I'm not sure what I did wrong, but my pancakes didn't turn out as fluffy as I expected. They were still tasty, though.
fatima mbowe
[email protected]I've never made cornmeal pancakes before, but this recipe was so easy to follow. I'm definitely going to try it again.
Moeen Qureshi
[email protected]These pancakes are perfect for a special occasion breakfast or brunch. They're sure to impress your guests.
Florence Okosa
[email protected]I love the combination of cornmeal and blackberries in this recipe. It's a unique and delicious take on pancakes.
Miguel Estrada
[email protected]These pancakes are so good! I've made them several times already and they're always a hit.
Diana Ncube
[email protected]I made these pancakes for breakfast this morning and they were delicious! The recipe was easy to follow and the pancakes turned out perfect.
Jama Mpofu
[email protected]These pancakes were a hit with my kids! They loved the fluffy texture and the sweet blackberry sauce.
Horia Morad
[email protected]I'm not a big fan of cornmeal pancakes, but these were really good! The blackberry sauce really made them.
Sicelo Zondi
[email protected]These pancakes were so easy to make and turned out so delicious! I used fresh blackberries from my garden for the sauce, and it was amazing.
Zeba Shaikh
[email protected]My family loved this recipe! The pancakes were light and fluffy, and the blackberry sauce was the perfect topping. I will definitely be making this again.