The Humpherys Family

Cornmeal Pancakes with Blackberry Syrup

Source  The Pioneer Woman
Recipe Added:  5/16/2012
1 1/2 cup flour
1 1/2 cup cornmeal
1/2 tsp salt
3 Tbsp baking powder
4 Tbsp sugar
2-1/4 cups milk
2 eggs
3 tsp vanilla
4 Tbsp butter, melted
 Blackberry Syrup
1 pint blackberries
1 cup sugar
1/2 cup water
2 Tbsp cornstarch
Mix together flour, cornmeal, salt, baking powder, and sugar in a bowl. Set aside. In a separate bowl, mix milk, eggs, and vanilla. Pour into the dry ingredients, stirring gently. Stir in melted butter. Set batter aside. If batter is overly thick, splash in a small amount of milk. In a saucepan, combine blackberries, sugar, and water. Bring to a gentle boil and cook for 5 minutes on low.

Stir in cornstarch, then continue cooking, using a whisk or spoon to mash the larger pieces of blackberries. Remove from heat when it's nice and thick. Heat 1 Tbsp butter in a skillet over medium-low heat. When heated, drop 1/4 cup batter per pancake and cook until golden brown on both sides. Remove from skillet and set aside.

Stack three pancakes, placing a pat of butter between each pancake. Drizzle with warm maple syrup, then spoon blackberry syrup over the top.