For some reason, I feel like introducing these pancakes to you in a British accent. Thankfully for you, and probably myself, you can’t hear my terrible British accent and can read about them in whatever accent you want.
I’ve had these babies on my mind for a while. I thought about serving them with plain blackberries, but then I got a recipe for roasted berries in my inbox on Friday. So I thought, why not *ship* the two? (According to my younger, much more hip sister, this is the highly technical term for endorsing a relationship).
As it turns out, the lemon, cornmeal and blackberries are a match made in heaven. The pancakes themselves are not too sweet, so adding some sugar-sweetened blackberries is the perfect balance. The lemon zest adds tangy flavor, and also contributes to the cakes’ golden color.
I ended up adding a squeeze of lemon juice to the batter because I really wanted the lemon flavor to come through. But you can skip this step if you prefer a more subtle citrusy flavor.
Another great addition for serving is maple syrup. This is entirely optional, of course…but if you’re like me and have a sweet tooth, it’s an option that I would definitely recommend exploring.
Also, here’s a good track for cooking, brought to you by the Bad Bad Hats (I may or may not be obsessed): https://www.youtube.com/watch?v=GL0WjBtZ1Zs
Lemon Cornmeal Pancakes with Roasted Blackberries (adapted from Tasty Kitchen)
3 whole eggs
1 cup almond milk (or another kind if you prefer)
2 tbsp cooking oil (I used vegetable oil)
½ cups flour
2 tbsp sugar
1 cup cornmeal
1 whole lemon, zested
1-½ teaspoon baking powder
½ teaspoons baking soda
¼ teaspoons salt
More cooking oil for making the pancakes
1 cup blackberries
1/2 tsp sugar
juice from half a lemon
Pre-heat the oven to 300 degrees. Toss the blackberries, sugar and lemon and spread on a baking sheet. Put the sheet in the oven and allow the berries to roast until they’re tender and starting to leak out some juice (there’s no other good way to put this).
Beat the eggs in a large bowl. Add the milk and oil and beat until well blended.
In another bowl, combine the flour, sugar, cornmeal, lemon zest, baking powder, baking soda and salt. Whisk together well, then add dry ingredients to wet ingredients and mix only until just combined.
Add oil to a hot skillet and add about 1 heaping tbsp of batter. Cook pancakes for about 30 seconds each side. Be careful because they cook quickly!