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.
Traditional berry syrup is easy to make: just boil together water, sugar, berries, and some cornstarch to thicken it. This is the same principle, but I used pure maple syrup in place of the sugar. Ohhhhhhh goodness, this is good. To make the blackberry syrup, just whisk together some water and cornstarch (so the cornstarch fully dissolves), add maple syrup, and add berries. Boil until berries start to get mushy and integrate into the rest of the syrup. Best part- you can boil this while you are cooking the pancakes, so it barely takes any extra time.
And in case you’re wondering, yes- you can absolutely substitute another kind of berry in this syrup. I think blueberries would be divine.
Here’s another awesome thing about making pancakes (this kind or any kind, really): you can make extras and freeze them for a quick breakfast on the go. Just microwave or pop in the toaster and, poof! Breakfast! It’s like magic. Honey cornmeal pancake magic.
I love love love these cornmeal pancakes and you will too. In fact, I think I may have found a new favorite. (Even though I LOVE my banana chia pancakes, pumpkin pie pancakes, and berry oat pancakes. And I really don’t like to play favorites with my food.)
So will you promise me something? That you will try these pancakes as soon as you possibly can so you can fall in love with them as well? Even if you make just the pancakes and save the berry syrup for another time, it’s definitely worth it. Promise. Pinky swear.
Recipe below. Enjoy!
Honey Cornmeal Pancakes with Blackberry Maple Syrup
For the pancakes:
For the blackberry maple syrup:
- 1/2 cup water
- 1 tablespoon cornstarch
- 1/2 cup pure maple syrup
- 1 cup fresh blackberries
- To make the sauce, combine the water and cornstarch in a small saucepan until dissolved. Add the syrup and berries, and bring to a boil. Continue to cook until berries are mushy and have integrated into the sauce (about 5 minutes).
- For the pancakes, mix milk, egg, vanilla, honey, baking powder, and salt in a medium mixing bowl.
- Add the cornmeal and whole wheat flour and mix until just combined (it's OK if the batter is a little bit lumpy).
- Heat a cast iron skillet or griddle (or other heavy skillet) on medium high heat and melt 1/2 tablespoon of butter in it.
- Add the pancake batter 1/2 cup at a time to the skillet. Flip the pancake when the edges start to solidify and small bubbles begin to appear.
- Repeat with the remaining batter, adding more butter for each batch.
- Serve pancakes with blackberry syrup.