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A stack of blackberry cornmeal pancakes, drizzled with maple syrup.
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Blackberry Cornmeal Pancakes

Fluffy buttermilk pancakes made with corn flour (or fine corn meal), all-purpose flour, and loaded with blackberries for a special breakfast. They're sweetened with honey and a little apple sauce.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Brunch
Cuisine: Any
Keyword: cornmeal pancakes
Servings: 4
Calories: 270.5kcal
Author: Susan Pridmore

Ingredients

  • ¾ cup (3.375 ounces) corn flour or fine corn meal for a little coarser texture
  • ½ cup (2.25 ounces) all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup buttermilk
  • 2 tablespoons honey
  • 2 tablespoons apple sauce
  • 1 tablespoon olive oil
  • zest from 1 lemon
  • 1 large egg
  • pinch salt
  • ¾ cup blackberries
  • butter
  • maple syrup

Instructions

  • Whisk together the flours, baking powder, and salt in a medium bowl. Set aside.
  • In a large bowl, whisk together the buttermilk, honey, apple sauce, olive oil and lemon zest into a smooth batter.
  • Break the egg into a small bowl, keeping the yolk intact. Carefully separate the yolk from the whites, and add the yolk to the batter. Pour the egg white into a small bowl suitable for using with a hand mixer.
    Whisk the egg yolk into the batter.
    Make sure there is no yolk in the egg whites, as it prevents the whites from whipping up.
  • Add a pinch of salt to the egg whites, and whip on high speed until the whites form soft peaks.
    Fold the whipped whites into the batter with a rubber spatula.
    You will have some small chunks of whipped egg whites in the batter when you're done.
  • Heat a griddle over medium low heat and slick the surface with a little butter.
    Using a ¼ cup measuring cup, pour the batter onto the griddle. Drop berries into each pool of batter on the grill.
    Cook for five minutes, or until the edges of the pancakes begin to firm up. Small air bubbles will form on the surfaces.
    Flip with a metal spatula, and cook for another 3 minutes.
  • Serve warm with butter and maple syrup.

Nutrition

Serving: 2pancakes | Calories: 270.5kcal | Carbohydrates: 44.5g | Protein: 7.6g | Fat: 7.8g | Saturated Fat: 2.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 3.8g | Trans Fat: 0.01g | Cholesterol: 53.1mg | Sodium: 546.4mg | Potassium: 227.6mg | Fiber: 3.4g | Sugar: 14g | Vitamin A: 227.5IU | Vitamin C: 5.8mg | Calcium: 293.1mg | Iron: 1.9mg