Corn Hotcakes with Blackberry Syrup
- 1 pint blackberries
- 1 1/2 cups maple syrup
- 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
- This recipe is vegetarian
- Produce
- Blackberries (1 pint)
- Corn, fresh kernels (1 1/2 cups)
- Cooking & Baking
- All-purpose flour (1 cup)
- Baking powder (1 teaspoon)
- Cornmeal, yellow (1 cup)
- Maple syrup (1 1/2 cups)
- Salt (1/2 teaspoon)
- Sugar (1 tablespoon)
- Vegetable oil (1)
- Dairy
- Butter (1)
- Whole milk (1 1/2 cups)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published September 16, 2011 (1 year ago).
12 people saved this recipe.
