Now that my storebought buckwheat pancake mix is finally long used up and gone, I get the fun task of making up homemade pancake recipes. Last weekend I made use of cornmeal and berries in my freezer to whip up these babies. I used raspberries because that's what I had in my freezer, which gave the pancakes a surprisingly floral note, but I think blueberries would be better.
I liked the crispiness of the cornmeal (but maybe maple syrup will make almost any pancake taste good), but I thought they cooked a little too dark because they took too long to cook through the middle. So some kind of recipe tweaking will have to happen on my next batch to prevent that problem.
Cornmeal Berry Pancakes
1 cup flour
3/4 cup cornmeal
1 1/2 tbsp sugar or honey
1 tbsp baking powder
4 tbsp melted butter
1 egg
1 cup plus 2 tbsp milk
1 cup berries
syrup
If using frozen berries, rinse them quickly in water to thaw and let dry on paper towels. Combine dry ingredients in a bowl. Make a well and stir in wet ingredients. If batter is too thick, add more milk, one tbsp at a time. Gently stir in berries. Heat a spoonful of butter in a skillet until foamy. Pour pancakes out in pan to desired size, flip after a few minutes, and remove when browned. Serve with real maple syrup.
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