Cornmeal Pancakes with Blackberry Syrup

Very light

Ingredients

  • 1-1/2 c. unbleached white all-purpose flour
  • 1-1/2 c. yellow cornmeal
  • 1/2 t. salt
  • 3 Tbls. baking powder
  • 4 Tbls. white sugar
  • 2-1/4 c. milk or buttermilk
  • 2 large eggs
  • 3 t. vanilla
  • 4 Tbls. melted butter
  • extra butter for serving
  • maple or pancake syrup for serving, optional

Blackberry Syrup

  • 1 pint blackberries (2 cups)
  • 1 c. white sugar
  • 1/2 c. water, divided
  • 2 Tbls. cornstarch

Instructions

In a large bowl, mix together flour, cornmeal, salt, baking powder and sugar; set aside.

In a separate bowl, mix milk, eggs and vanilla. Pour into dry ingredients, stirring gently or use an electric mixer on low. Stir in melted butter and set batter aside. If batter is overly thick, add a small amount of milk to desired consistency.

Sauce: In a saucepan, combine blackberries, sugar and 1/4 c. water. Bring to a gentle boil and cook for 5 minutes on low. Stir in cornstarch into remaining 1/4 c. water and add to sauce; continue cooking, using a whisk or spoon to mash the larger pieces of blackberries. Remove from heat when it is nice and thick.

To Make Pancakes: Heat a little oil in a skillet or griddle and heat to medium heat. Pour batter by ¼ cupful’s onto a hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Remove from skillet and set aside. Add oil as needed.

Keep warm in a 200 degree over, covered, if you are serving several people so everyone can eat at the same time.

To Serve: Add a little butter, drizzle with syrup and then spoon blackberry syrup over the top.

NOTE: I sometimes make my own buttermilk to cut down on fat. Add 2 Tbls. white vinegar to low-fat milk (or regular milk), let stand 5 minutes before using.