Blackberry Cornbread Pancakes
These pancakes are perfect for making both at home and out on a camping trip. To make it easy to transport for camping, I recommend mixing the dry ingredients and storing them in a container, and then mixing the wet ingredients and storing them in a separate container in the cooler before you leave home so it's easy to assemble the batter at the campsite.
Ingredients
- 1 2/3 cups flour
- 3/4 cup cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons flake sea salt
- 2 eggs at room temperature
- 1 1/4 cups whole milk at room temperature
- 1/2 cup creamed corn
- 1/4 cup extra virgin olive oil
- 1 cup ripe blackberries
- Unsalted butter for greasing the skillet + serving
- pure maple syrup for serving
Instructions
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In a large bowl, mix together the flour, cornmeal, sugar, baking powder, and flake sea salt until combined. Set aside.
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In a medium bowl, whisk together the eggs, milk, creamed corn, and olive oil until smooth.
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Add the milk mixture to the flour mixture and stir until the batter just comes together (it's okay if there's a few small lumps). Stir in the blackberries.
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Let the batter sit while you heat 1 tablespoon of butter in a cast iron skillet over medium heat. Flick a drop of water onto the skillet, if it sizzles, the skillet is ready for the batter.
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Add 1/4 cup of the batter to the skillet. Cook until small bubbles start forming on the top of the pancake, then flip it and cook on the other side until golden, a few minutes more. Remove the pancake from the pan and repeat with the rest of the batter.
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Add a tablespoon of butter to the skillet as-needed to grease the pan between frying up pancakes. Serve the hot pancakes alongside the maple syrup and additional butter, if desired.