Corn Pancakes with Blackberries

Corn pancakes with blackberries

I developed this recipe working from the "Basic Pancake" formula in Alice Medrich's Flavor Flours (see page 23). Maudemarie loved them!

Ingredients

2 1/3 cups corn flour
2/3 cup finely ground corn meal
4 teaspoons baking powder
rounded teaspoon of salt
4 large eggs
2 tablespoons honey
8 tablespoons butter
2 1/4 cups warmed milk
blackberries or other berries (optional) - we cut the blackberries into fourths (a good way to work on fractions with a six-year-old)

Instructions

Whisk the dry ingredients. Add butter, milk, and eggs and whisk until smooth. Add more milk if the batter gets too thick.

Heat a skillet over medium heat. Dollop about 1/3 cup of batter (or more or less, as you fancy) into the skillet. Add the berries, if you are using them, pushing them gently down into the pancakes. Cook until bubbles form on the sides of the pancake. We keep them in a warmed oven until we are all ready to dig in!