Ingredients Jump to Instructions ↓

  1. 1 1/2 cups coarse-ground cornmeal

  2. 2 cups all-purpose flour

  3. 2 teaspoons baking powder

  4. 1 teaspoon baking soda

  5. 1/2 teaspoon salt

  6. 3 tablespoons sugar

  7. 2 eggs , beaten

  8. 4 cups fat-free buttermilk

  9. 1 tablespoon canola oil or 1 tablespoon corn oil

  10. 1 cup raspberries

  11. 1 cup blueberries

  12. 1 cup blackberry

  13. 1/2 cup sugar

  14. 1 teaspoon vanilla extract

  15. 1/2 teaspoon ground cinnamon

  16. 1/2 teaspoon ground nutmeg

  17. 2 tablespoons cornstarch

  18. 1/4 cup cold water

Instructions Jump to Ingredients ↑

  1. Pancakes:.

  2. Place dry ingredients in a stainless steel bowl and whisk to combine. Fold in eggs and buttermilk with a spoon or rubber spatula. Stir in vegetable oil and set aside batter to rest for at least 1 hour. (The resting stage is crucial as the cornmeal absorbs the liquid in this time.)

  3. Heat a nonstick griddle over medium heat. Ladle pancake batter onto hot griddle, in batches as necessary, and cook until bubbles form around the edges. Flip pancakes and continue cooking on second side until set and golden brown. Keep warm in a 200 degree F oven until ready to serve.

  4. Sauce:.

  5. In a saucepan, combine berries, sugar, vanilla, cinnamon, and nutmeg and bring to a boil. In a small bowl, combine cornstarch and water, stirring until it dissolves. Add the cornstarch slurry to the sauce to thicken. Stir until smooth and simmer slowly for 2 to 3 minutes.

  6. To serve, stack 2 pancakes on a plate and top with 4 tablespoons of sauce.


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