"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Corn Hotcakes with Blackberry Syrup Recipe

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This recipe for Corn Hotcakes with Blackberry Syrup, by , is from The Klein Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jacqueline Schroeder-Dose
Added: Thursday, May 8, 2008


For the syrup:
1 pint blackberries or blueberries
1-1/2 cups pure maple syrup

For the hotcakes:
1 cup all purpose flour
1 cup yellow cornmeal, preferably stone-ground
1 B. sugar
1 tsp. baking powder
1/2 tsp. salt
1-1/2 cups fresh corn kernels, cut from 2 or 3 ears of corn or frozen corn, thawed and well drained
1-1/2 cups whole milk
2 large eggs
vegetable oil, for the griddle
softened butter, for serving

Combine the berries and syrup in a medium saucepan. Bring to a boil over medium heat, stirring often. Reduce heat to medium-low and simmer until the berries are tender, about 5 minutes. Remove from heat and keep warm.

Preheat the oven to 200. Whisk together the flour, cornmeal, sugar, baking powder and salt. In a blender, process 1 cup of the corn kernels and the milk until the corn is pureed. Add the eggs and process to combine. Pour into the dry ingredients and stir just until smooth. Fold in the remaining 1/2 cup of corn kernels.

Lightly oil a griddle and heat over high heat until very hot. 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 and cook until the undersides are golden brown, about 1 minute. Adjust the heat so that the cakes don't burn. Keep hot in oven until all are cooked. Serve with syrup and butter.

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