Cornmeal Pancakes (with berry syrup)

By MeanJean

These pancakes are a cross between regular and cornmeal, and easy to make berry syrup

Ingredients

• Pancakes:
• 1-1/2 Cup (scant) organic white whole wheat flour
• 1 1/2 cup (heaping) organic cornmeal
• 1/2 tsp Salt
• 3 Tablespoons Baking Powder
• 4 Tablespoons Sugar
• 2-1/4 Cups of Coconut Milk (more if needed)
• 2 whole eggs
• 3 tesaspoons of vanilla
• 1/4 cup organic coconut oil, melted
• Blackberry Syrup:
• 1 pint of berries (blackberry or raspberry)
• 1 cup organic cane sugar
• 1/2 cup water
• 2 Tablespoons cornstarch
• Extra butter for serving
• Maple or Pancake syrup for serving (optional)

Preparation

Step 1

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 coconut oil, set batter aside. If batter is overly think, 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, using a whisk or spoon to mash the larger pieces of the berries. Remove from heat when it's nice and thick.

Heat 1 tablespoon butter in a skillet over medium 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 berry syrup over the top. Dig in!