Puffy Corn Pancake With Blackberry Sauce
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons unsalted butter
- ½cup all-purpose flour
- ¼cup fine cornmeal
- 5large eggs
- ⅓cup whole milk
- 2tablespoons honey
- ⅛teaspoon fine sea salt
- ½teaspoon black pepper
- ¾cup fresh corn kernels (from 1 to 2 ears)
- 2cups fresh blackberries
- 3tablespoons sugar
Nutritional analysis per serving (4 servings)
427 calories; 19 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 53 grams carbohydrates; 5 grams dietary fiber; 24 grams sugars; 13 grams protein; 175 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Place the butter in the bottom of a 2-quart gratin dish. Place in the oven and cook until butter begins to bubble, 5 to 7 minutes.
- Step 2
Meanwhile, in a large bowl, whisk together flour and cornmeal. In a separate bowl, whisk together eggs and milk. Stir the wet ingredients into the dry. Whisk in honey, salt and pepper. Stir in the corn. Remove dish from the oven and pour in the batter evenly. Return to the oven and bake until the pancake rises and is dark brown around the edges, 20 to 25 minutes. The center of the pancake should also be golden brown.
- Step 3
While the pancake cooks, make the sauce: In a medium saucepan over medium heat, combine blackberries and sugar. Bring to a simmer and cook until berries are soft and syrupy. Remove from heat and serve warm, spooned over pancake in the gratin dish.
Private Notes
Comments
A great brunch dish with bacon! I used half the amounts specified for butter and sugar - eg, 2 Tablespoons butter to melt in the baking dish and 2 Tablespoons sugar for the berries instead of the specified 4 T for each. The reduced amounts were ample. I also whisked the honey into the eggs & mixed well before adding milk, then mixed the wet ingredients with the dry mix. Before adding the mix to the baking dish, the dish needs to be tilted so that the butter covers the bottom surface evenly.
I used far more milk than the recipe called for. Followed the rules for a dutch baby - 1/4 cup flour and 1/4 cup milk per egg. I used 4 eggs, corn meal and flour to equal a cup. Upped the salt and added some grated parm. I had about a 1/4 cup guanciale; crisped that up in the cast iron skillet. Dumped the egg mixture into the hot skillet and baked about 20 minutes. Puffed beautifully.
Question: what does “fresh corn kernels” mean? Raw corn kernels? Or cooked? (Boiled?)
It was good overall but needed a bit more salt.
This came out rather bland and dense. I did up the salt per other commenters. The sides rose fine; I made it in a cast iron skillet. The flavor just wasn't there, and I say that as a person that loves a plain/eggy dutch baby.
Made according to recipe except used peaches & blueberries: they were on hand. Also: corn wasn't quite fresh. Cut it off the cob for another recipe, had too much, and then stashed it in the fridge for a day or two. This has promise, but it's a little bland. (Maybe my corn?) Like others, I think the recipe is under-salted. Next time, I'd use 1/4 tsp and maybe add some lemon zest to the batter and lemon juice if I make the same blueberry-peach compote
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