Blackberry & Corn Pancakes

IMG_4884

My family and I went blackberry, raspberry and peach picking on the same day! It was irresistible- we were surrounded by ripe and beautiful fruit! 🙂 We really blew it out on the organic blackberries- so it was difficult to pick a recipe to use our gorgeous, overflowing half-pints of berries. This was it!!! The fresh corn sealed the deal. So special and delicious. This recipe was adapted from Food and Wine, contributed by Bobby Flay.

  • 1 cup all-purpose flour
  • 2/3 cup stone-ground yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 ears of corn, kernels removed, cobs reserved
  • 1 1/2 cups milk
  • 2 large eggs, separated
  • 5 tablespoons unsalted butter, melted, plus more for the griddle
  • 1 pint blackberries, halved lengthwise
  • Confectioners’ sugar, for dusting or pure maple syrup, for drizzling
  1. Preheat the oven or warming drawer to 200°. In a large bowl, whisk the flour, cornmeal, baking powder, granulated sugar and salt.
  2. Working over a blender, use a table knife to scrape the milky liquid from the corn cobs. Add half of the corn kernels, the milk and the egg yolks to the blender and puree until smooth.
  3. Whisk the corn puree into the dry ingredients. Fold in the melted butter and the remaining corn kernels.
  4. Using an electric mixer, beat the egg whites until stiff peaks form. Fold the beaten whites into the batter, then carefully fold in the blackberries.
  5. Heat a large griddle. Brush lightly with butter. For each cake, pour a scant 1/4 cup of batter onto the griddle and cook over moderate heat until small bubbles appear on the surface, about 3 minutes. Flip the corn cakes and cook until golden, about 2 minutes longer. Transfer the corn cakes to a baking sheet and keep warm in the oven while you prepare the rest.
  6. Stack 3 or 4 corn cakes on each plate and dust with confectioners’ sugar or drizzle with pure maple syrup. Serve right away.

IMG_4817

IMG_1562

IMG_1570

Advertisements

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

8 responses to “Blackberry & Corn Pancakes

  1. These look absolutely divine!!!

  2. Can’t wait to try this recipe. Never thought of combining corn and blackberries, sounds amazing! I always pick blackberries from a local farm, even though I grow some in my backyard, ‘cos there’s never enough. Last year for some reason, I missed their season, and I couldn’t console myself. Thanks for the reminder!

  3. YUM! Yes, need to try these, now if only I can find some decent corn this summer…

  4. Mari Allen

    YUM!! Can you come come make these for my family??? My kids think it’s so great that I have so many friends who are as food obsessed as I am !! 🙂

    This photo is good enough to eat!

    Date: Fri, 23 Aug 2013 11:44:38 +0000 To: allenmari@hotmail.com

  5. Pingback: International Food Festival : USA presents Corn Chowder and Corn Muffins by The Brook Cook, Josette | simplyvegetarian777

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 997 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: