Buttermilk and blackberry pancakes
Description
The dish is prepared without unnecessary complications. Make the sauce. Place a sieve lined with three layers of cheesecloth over a large bowl. Heat buttermilk in a medium saucepan over low heat until the clear liquid separates from the curds. Reduce heat to the lowest setting and bring to a gentle boil. Remove from heat and let stand for 3 minutes. Pour the buttermilk into the sieve, cover loosely with plastic wrap, and chill for about 3 hours (or refrigerate overnight). Before serving, add powdered sugar. Make the pancakes. In a bowl, mix flour, cornmeal, baking soda, salt, and nutmeg. In another bowl, whisk together egg, egg white, milk, buttermilk, honey, and oil. Gradually add the flour mixture, whisking until smooth. Transfer the batter to a sealed container and chill for 30 minutes. Lightly oil a skillet and heat over medium heat. Remove from heat, pour in 2 1/2 tablespoons of batter, then return to low heat. Cook the pancakes until edges turn golden, 45 to 60 seconds per side. Repeat with remaining batter. Mix blackberries and liqueur together. Let stand for 15 minutes, stirring frequently. Divide pancakes among plates. Top each with 1/4 cup of sauce. Spoon blackberries over the top, drizzle with the liqueur mixture, dust with powdered sugar, and serve. The finished dessert is ready to be served.