Corn Hotcakes With Blackberry Syrup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 pint blackberry
• 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

Recipe

• 1 the syrup--combine the berries and syrup in a medium saucepan.
• 2 bring to a boil over medium heat, stirring often.
• 3 decrease heat to med-low and simmer until the berries are tender and have given off their juices, about 5 minutes.
• 4 remove from the heat and keep warm.
• 5 the pancakes--preheat the oven to 200°.
• 6 whisk together the flour, cornmeal, sugar, baking powder, and salt in a bowl to combine.
• 7 in a blender, process 1 cup of the corn kernels and the milk until the corn is pureed.
• 8 add the eggs and pulse to combine.
• 9 pour into the dry ingredients and stir just until smooth.
• 10 fold in the remaining 1/2 cup corn kernels.
• 11 heat a griddle over high heat until the griddle is very hot.
• 12 lightly oil the griddle.
• 13 using 1/4 cup batter for each pancake, pour the batter the griddle.
• 14 cook until the tops of the pancakes are covered with , about 2 minutes.
• 15 turn the pancakes and cook until the undersides are golden brown, about 1 minute.
• 16 transfer to a baking sheet and keep warm in the oven until all the pancakes are cooked.
• 17 serve hot, with the syrup and butter passed on the side.