Corn Hotcakes With Blackberry Syrup Recipe

Name: Corn Hotcakes With Blackberry Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint blackberry; 1 ½ cups maple syrup; 1 cup all-purpose flour; 1 cup yellow cornmeal, preferably stone-ground; 1 tablespoon sugar; 1 teaspoon baking powder; ½ teaspoon salt; 1 ½ cups fresh corn kernels, cut from about 3 ears corn, divided; 1 ½ cups whole milk; 2 large eggs; vegetable oil, for the griddle; softened butter, for serving

Servings: persons

1 pint blackberry
1 ½ cups maple syrup
1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups fresh corn kernels, cut from about 3 ears corn, divided
1 ½ cups whole milk
2 large eggs
vegetable oil, for the griddle
softened butter, for serving

1
The syrup--combine the berries and syrup in a medium saucepan.
2
Bring to a boil over medium heat, stirring often.
3
Decrease heat to med-low and simmer until the berries are tender and have given off their juices, about 5 minutes.
4
Remove from the heat and keep warm.
5
The pancakes--preheat the oven to 200.
6
Whisk together the flour, cornmeal, sugar, baking powder, and salt in a bowl to combine.
7
In a blender, process 1 cup of the corn kernels and the milk until the corn is pureed.
8
Add the eggs and pulse to combine.
9
Pour into the dry ingredients and stir just until smooth.
10
Fold in the remaining 1/2 cup corn kernels.
11
Heat a griddle over high heat until the griddle is very hot.
12
Lightly oil the griddle.
13
Using 1/4 cup batter for each pancake, pour the batter onto the griddle.
14
Cook until the tops of the pancakes are covered with bubbles, about 2 minutes.
15
Turn the pancakes and cook until the undersides are golden brown, about 1 minute.
16
Transfer to a baking sheet and keep warm in the oven until all the pancakes are cooked.
17
Serve hot, with the syrup and butter passed on the side.

615

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pint blackberry, 1 ½ cups maple syrup, 1 cup all-purpose flour, 1 cup yellow cornmeal, preferably stone-ground, and more.

Yes, Corn Hotcakes With Blackberry Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Hotcakes With Blackberry Syrup

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