Are you looking for a mouthwatering breakfast or brunch dish that is both flavorful and visually appealing? Look no further than the puffy corn pancake with blackberry sauce. This delightful recipe combines the crispy texture of cornmeal with the sweetness of blackberries, creating a dish that is sure to impress your taste buds. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for cooks of all skill levels. Whether you prefer your pancakes fluffy or crispy, this recipe can be tailored to your liking. So gather your ingredients, heat up your griddle, and get ready to indulge in the ultimate puffy corn pancake with blackberry sauce experience.
Here are our top 6 tried and tested recipes!
PUFFY CORN PANCAKE WITH BLACKBERRY SAUCE
This pancake is similar to a recipe that ran in The Times in 1966 called David Eyre's pancake, named for a man whose fame seems to rest mainly on this tasty invention. Here, in addition to the corn kernels I wanted to use up, I stirred in some cornmeal to highlight the corn factor. Because cornmeal can make things heavy and I feared the pancake might become too dense, I increased the number of eggs in the batter to help it rise and puff. I mixed in a little black pepper to contrast with the sweetness of the corn, and then simmered together a speedy blackberry syrup to drizzle on top. The recipe is versatile enough to make over and over, and I'm sure it will take me through the end of corn season.
Provided by Melissa Clark
Categories weekday, dessert
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Place the butter in the bottom of a 2-quart gratin dish. Place in the oven and cook until butter begins to bubble, 5 to 7 minutes.
- Meanwhile, in a large bowl, whisk together flour and cornmeal. In a separate bowl, whisk together eggs and milk. Stir the wet ingredients into the dry. Whisk in honey, salt and pepper. Stir in the corn. Remove dish from the oven and pour in the batter evenly. Return to the oven and bake until the pancake rises and is dark brown around the edges, 20 to 25 minutes. The center of the pancake should also be golden brown.
- While the pancake cooks, make the sauce: In a medium saucepan over medium heat, combine blackberries and sugar. Bring to a simmer and cook until berries are soft and syrupy. Remove from heat and serve warm, spooned over pancake in the gratin dish.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 8 grams, Carbohydrate 53 grams, Fat 19 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 175 milligrams, Sugar 24 grams, TransFat 0 grams
BLUEBERRY CORNMEAL PANCAKES
These blueberry cornmeal pancakes are one of my family's favorite breakfasts. No time to make it from scratch? No problem! My grandmother's standby of store-bought corn muffin mix makes quick work of the job. -Carolyn Eskew, Dayton, Ohio
Provided by Taste of Home
Time 30m
Yield 10 pancakes.
Number Of Ingredients 4
Steps:
- In a large bowl, prepare muffin mix according to package directions. Gently stir in blueberries and corn. Lightly grease a griddle; warm over medium heat. Pour batter by 1/4 cupfuls onto griddle; flatten slightly. Cook until bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with syrup.
Nutrition Facts : Calories 251 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 454mg sodium, Carbohydrate 41g carbohydrate (14g sugars, Fiber 4g fiber), Protein 6g protein.
PUFFY CORN PANCAKE WITH BLACKBERRY SAUCE
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Place the butter in the bottom of a 2-quart gratin dish. Place in the oven and cook until butter begins to bubble, 5 to 7 minutes. Meanwhile, in a large bowl, whisk together flour and cornmeal. In a separate bowl, whisk together eggs and milk. Stir the wet ingredients into the dry. Whisk in honey, salt and pepper. Stir in the corn. Remove dish from the oven and pour in the batter evenly. Return to the oven and bake until the pancake rises and is dark brown around the edges, 20 to 25 minutes. The center of the pancake should also be golden brown. While the pancake cooks, make the sauce: In a medium saucepan over medium heat, combine blackberries and sugar. Bring to a simmer and cook until berries are soft and syrupy. Remove from heat and serve warm, spooned over pancake in the gratin dish.
KENYAN PANCAKES WITH BLACKBERRY SAUCE
Kenyan pancakes are similar to French crêpes, though a bit thicker, and are a weekend favorite in my family. The pancakes are often eaten by themselves, and they're excellent with a cup of hot chai tea. Although it's not traditional, my mother always brought out a bottle of blackberry syrup to serve with them, and that's the inspiration for the blackberry sauce in this recipe. I like the tang and sweetness of passionfruit juice in the sauce, but fresh orange juice makes a good substitute. As with most thin pancake these are typically rolled or folded rather than served flat.
Provided by Food Network
Categories main-dish
Time 40m
Yield 12 pancakes
Number Of Ingredients 12
Steps:
- For the blackberry sauce: Combine the blackberries, juice, honey and 1/2 cup water in a medium saucepan and simmer over medium heat until the berries have burst, about 20 minutes.
- Transfer the blackberry mixture to a blender and puree. Return the blackberry sauce to the pan.
- Whisk the cornstarch and 1 tablespoon water together in a small bowl. Stir the mixture into the blackberries and cook over medium-low heat until thick enough to coat the back of a spoon, 2 to 3 minutes. Cool to room temperature.
- For the Kenyan pancakes: Whisk together the flour, brown sugar, baking powder and salt in a large bowl. Create a well in the center and add the milk, water, eggs and coconut oil. Starting from the center and working your way outward, whisk the wet ingredients into the dry until combined and very few lumps remain. Set aside.
- Heat a 10-inch skillet over medium heat. Add a 1/2 tablespoon of coconut oil or butter to the pan, swirling to coat the bottom. Pour 1/3 cup of the pancake batter into the skillet and spread into a thin layer with the back of a spoon.
- Flip the pancake once it turns golden brown on the bottom, adding a small amount of coconut oil or butter to the bottom of the pan, 1 to 2 minutes. Repeat with the remaining batter.
- Keep the cooked pancakes warm and covered between two plates. Spread 1 to 2 tablespoons of blackberry sauce over a pancake and roll it up. Repeat with the remaining pancakes and serve.
PUFFY CORN PANCAKE WITH BLACKBERRY SAUCE
Yield 4 servings
Number Of Ingredients 11
Steps:
- 1.Heat oven to 425 degrees. Place the butter in the bottom of a 2-quart gratin dish. Place in the oven and cook until butter begins to bubble, 5 to 7 minutes. 2.Meanwhile, in a large bowl, whisk together flour and cornmeal. In a separate bowl, whisk together eggs and milk. Stir the wet ingredients into the dry. Whisk in honey, salt and pepper. Stir in the corn. Remove dish from the oven and pour in the batter evenly. Return to the oven and bake until the pancake rises and is dark brown around the edges, 20 to 25 minutes. The center of the pancake should also be golden brown. 3.While the pancake cooks, make the sauce: In a medium saucepan over medium heat, combine blackberries and sugar. Bring to a simmer and cook until berries are soft and syrupy. Remove from heat and serve warm, spooned over pancake in the gratin dish.
PUFF PANCAKE WITH BLUEBERRY SAUCE
I collect cookbooks and discovered this recipe while I was in Texas on vacation. The light and puffy pancake really does melt in your mouth! It's a definite family favorite. -Mrs. Barbara Mohr, Millington, Michigan
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place butter in a 9-in. pie plate; place in a 425° oven for 4-5 minutes or until melted. , Meanwhile, in a small bowl, whisk eggs and milk. In another small bowl, combine the flour, sugar and cinnamon; whisk in egg mixture until smooth. Pour into prepared pie plate. Bake for 18-22 minutes or until sides are crisp and golden brown., Meanwhile, in a small saucepan, combine brown sugar and cornstarch. Gradually whisk in orange juice until smooth. Stir in blueberries. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in vanilla. Serve with pancake.
Nutrition Facts : Calories 275 calories, Fat 9g fat (5g saturated fat), Cholesterol 126mg cholesterol, Sodium 111mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 6g protein.
Tips:
- For fluffy pancakes, make sure the pancake batter is slightly lumpy. Overmixing the batter will result in dense pancakes.
- Use fresh, ripe blackberries for the sauce. This will give the sauce the best flavor.
- If you don't have fresh blackberries, you can use frozen blackberries. Just thaw them before using.
- Serve the pancakes with the blackberry sauce immediately. The pancakes are best when they are hot and fluffy.
Conclusion:
These puffy corn pancakes with blackberry sauce are a delicious and easy-to-make breakfast or brunch recipe. The pancakes are light and fluffy, and the blackberry sauce is sweet and tangy. This recipe is sure to be a hit with your family and friends.
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