+

Corn Hotcakes with Blackberry Syrup

Ingredients (13)

Blackberry Syrup:

  • 1 pint blackberries
  • 1 1/2 cups maple syrup

Corn Hotcakes:

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal, preferably stone-ground
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh corn kernels, cut from about 3 ears corn, divided
  • 1 1/2 cups whole milk
  • 2 large eggs
  • Vegetable oil, for the griddle
  • Softened butter, for serving
Try Amazon Fresh
Nutritional Information
  • Calories267
  • Fat4.48g
  • Saturated fat1.07g
  • Trans fat0.02g
  • Carbs53.1g
  • Fiber2.43g
  • Sugar28.97g
  • Protein4.96g
  • Cholesterol34.05mg
  • Sodium160.92mg
  • Nutritional Analysis per serving (12 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Corn Hotcakes with Blackberry Syrup

A long, relaxed weekend breakfast is the time to cook up a stack of hot pancakes. During the summer, why not take advantage of the time-honored combination of fresh corn and berries? When these hotcakes are served with a pile of browned sausage and lots of coffee, it’s just possible that no one will want to get up from the table. Blueberries will also make fine syrup for your hotcakes.

Get The Cookbook

Instructions

  1. 1To make the blackberry syrup, combine the berries and syrup in a medium saucepan. Bring to a boil over medium heat, stirring often. Reduce the heat to medium-low and simmer until the berries are tender and have given off their juices, about 5 minutes. Remove from the heat and keep warm.
  2. 2To make the pancakes, preheat the oven to 200°F. Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl to combine. In a blender, process 1 cup of the corn kernels and the milk until the corn is pureed. Add the eggs and pulse to combine. Pour into the dry ingredients and stir just until smooth. Fold in the remaining 1/2 cup corn kernels.
  3. 3Heat a griddle over high heat until the griddle is very hot. (A sprinkle of water evaporate immediately.) Lightly oil the griddle. Using 1/4 cup batter for each pancake, pour the batter onto the griddle. Cook until the tops of the pancakes are covered with bubbles, about 2 minutes. Turn the pancakes and cook until the undersides are golden brown, about 1 minute. Transfer to a baking sheet and keep warm in the oven until all of the pancakes are cooked.
  4. 4Serve hot, with the syrup and butter passed on the side.
Load Comments

Recommended from Chowhound

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move
Food News

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move

by Amy Schulman | Let’s get one thing on the record: Cakes may be easy to bake, but they’re certainly tough to decorate...

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move
Food Trends

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move

by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...

9 Short Rib Recipes to Feast on All Fall & Winter
Recipe Round-Ups

9 Short Rib Recipes to Feast on All Fall & Winter

by David Klein | Any way you cut it, short ribs satisfy with a juicy layer of fat that adds gobs of delicious beefy...