Cornmeal Pancakes

By Marlenew

Cornmeal makes pancakes better adding great flavor and texture. To serve, top a stack of 3 pancakes with a slab of butter and drizzle with maple syrup. Now watch how quite the breakfast table gets as the family digs in.

Ingredients

• Pancakes
• 1 1/2 cups (scant) all-purpose flour
• 1 1/2 cups heaping yellow cornmeal
• 1/2 teaspoon salt
• 3 tablespoons baking powder
• 4 tablespoons sugar
• 2 1/4 cups whole milk (more if needed)
• 2 whole large eggs
• 3 teaspoons vanilla
• 4 tablespoons butter, melted
• Blackberry syrup
• 1 pint blackberries
• 1 cup 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 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 tablespoon 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.