Monday, May 21, 2012

Corn Cakes with Blackberry Sauce

Well, Monday is here again.

But this recipe should make it bearable.

I have no other words this morning.

Corn Cakes with Blackberry Sauce
serves 3

Corn Cakes
3/4 cup flour
3/4 cup yellow cornmeal
1/4 tsp salt
1 1/2 tbsp baking powder
2 tbsp sugar
1 cup + 2 tbsp milk (I used almond milk)
1/4 cup egg substitute (or 1 egg)
1 1/2 tsp vanilla
2 tbsp butter, melted (I used Smart Balance)

Blackberry Sauce
1 container of blackberries (6 oz)
1/2 cup sugar
1/4 cup water
1 tbsp cornstarch

Mix together flour, cornmeal, salt, baking powder, and sugar in a bowl. Set aside.
In a separate bowl, mix milk, eggs, and vanilla. Pour into the dry ingredients, stirring gently.
Stir in melted butter. Set batter aside. If batter is overly thick, splash in a small amount of milk.
In a saucepan, combine blackberries, sugar, and water. Bring to a gentle boil and cook for 5 minutes on low. Stir in cornstarch, then continue cooking, using a whisk or spoon to mash the larger pieces of blackberries. Remove from heat when it's nice and thick.
Spray a skillet with non-stick spray (or use a griddle) and set to medium-low heat. When heated, drop 1/4 cup batter per pancake and cook until golden brown on both sides. Remove from skillet and set aside.
Stack pancakes, spoon blackberry sauce between each pancake. 

I love how it looks like a layer cake!

recipe adapted from Pioneer Woman

If you are looking for a creative new dinner idea, go check out my Doritos Crunch Wrap at Endless Simmer!

1 comment:

Kelley @ said...

You always have the best recipes! When are you coming to my house to cook? I didnt even know you could make corn cakes.. I live under a rock.

Ps.. make sure you check out my giveaways this week! Lots of great stuff up for grabs :)