Honey Cornmeal Pancakes with Blackberry Maple Syrup
These honey cornmeal pancakes with blackberry maple syrup are 100% whole grain and refined sugar free! Crumbly and chewy like cornbread, slightly sweet and salty, and topped with a fresh blackberry sauce that can't be beat.
To make the sauce, combine the water (1/2 cup) and cornstarch (1 tablespoon) in a small saucepan until dissolved. Add the maple syrup (1/2 cup) and berries (1 cup), 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 (1 cup), 1 egg, vanilla extract (1 teaspoon), honey (1/4 cup), baking powder (1 tablespoon), and salt (1/4 teaspoon) in a medium mixing bowl.
Add the cornmeal (3/4 cup) and whole wheat flour (3/4 cup) 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.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.