Corn Pancakes with Blackberry Syrup
Description
Delicious baked goods for the whole family. Corn flour gives the dough a grainy texture and turns ordinary pancakes into little yellow suns. Pancakes are best served immediately after cooking. They can be served with tea or coffee.
Instructions
- 1
Step 1
1. In a bowl, combine the flour, cornmeal, salt, baking powder, and sugar. Set aside.
- 2
Step 2
2. In a separate bowl, mix the milk, eggs, and vanilla extract. Add the egg mixture to the dry ingredients and stir gently.
- 3
Step 3
3. Mix with melted butter. Set the dough aside. If the dough is too thick, add a small amount of milk.
- 4
Step 4
4. In a saucepan, combine the blackberries, sugar, and water. Bring to a boil and simmer for 5 minutes over low heat.
- 5
Step 5
5. Stir in the corn starch, then continue cooking, mashing the blackberry berries with a whisk or spoon. Remove from the heat when the mixture thickens.
- 6
Step 6
6. Heat 1 tablespoon of butter in a skillet over medium‑low heat. Pour the batter into the skillet, using 1/4 cup of batter per pancake, and cook until golden brown on both sides. Set the cooked pancakes aside.
- 7
Step 7
7. Place three pancakes on a plate, arranging a piece of butter between them. Drizzle with warm maple syrup, then with raspberry syrup. Serve immediately.