Corn Hotcakes with Blackberry Syrup

Corn Hotcakes with Blackberry Syrup

Corn Hotcakes with Blackberry Syrup


1 hour

Details
  • Servings:   6
  • Diet:   High-Fiber
  • Meal:   breakfast
  • Dish:   pancake
Cuisine
  • american
Ingredients
  • 1 pint blackberries
  • 1½ cups maple syrup
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal, preferably stone-ground
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1½ cups fresh corn kernels, cut from about 3 ears corn, divided
  • 1½ cups whole milk
  • 2 large eggs
  • Vegetable oil, for the griddle
  • Softened butter, for serving
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