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!
