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!