Here I go again with my pancakes. I think I may have a pancake problem. Nary a weekend goes by at the Lindemann house without pancakes and bacon… and this past weekend’s pancakes were SO GOOD! I decided I must share the recipe with you. I would never be able to forgive myself if I didn’t.
So here it is… honey cornmeal pancakes with fresh blackberry maple syrup!
Imagine, for a moment, that cornbread, pancakes, and blackberry cobbler combined to form the best breakfast in the world. One ultimate breakfast of destiny. THAT IS THIS BREAKFAST. Oh, and I forgot to mention the most important thing… It’s also HEALTHY! It’s completely 100% whole grain and refined sugar free!
The pancakes themselves are sweet but not too sweet, slightly salty (especially with if you use salted butter in which to cook them), and have that crunchy crumbly texture and toasted corn flavor of cornbread. When they are cooked on a cast iron skillet or griddle in butter, the edges get amazingly crispy and have that slight char that is just so, so good.
Truth be told, I’d eat these plain any day. (Well, with butter and maple syrup, because no pancake is complete without those. Let’s be real.)
But why eat them plain when you can have them with FRESH BLACKBERRY MAPLE SYRUP?! And guys, the blackberries right now in the stores are so, so, so good. They’re ridiculously naturally sweet, which makes them perfect to integrate into a sweet sauce….