These yummy pancakes are a cross between regular and cornmeal, and the easy-to-make blackberry syrup gives them a yummy edge. The lovely cornmeal color is the icing on the cake.
03Stir in melted butter. Set batter aside. If batter is overly thick, splash in a small amount of milk.
04In 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.
05Heat 1 tablespoon butter in a skillet over 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.
06Stack three pancakes, placing a pat of butter between each pancake. Drizzle with warm maple syrup, then spoon blackberry syrup over the top. Dig in!