Photo: David Holifield
Corn Hotcakes with Blackberry Syrup Recipe
13 ingredients
12 pancakes, 4 to 6 servings
openrecipes
A long, relaxed weekend breakfast is the time to cook up a stack of hot pancakes. During the summer, why not take advantage of the time-honored combination of...
Estimated Nutrition (whole recipe, rough)
1143
Calories
32g
Protein
41g
Fat
164g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Blackberry | 1 cup (144g) | 62 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint blackberries
- 1 1/2 cups maple syrup
- 1 cup all-purpose flour
- 1 cup yellow cornmeal, preferably stone-ground
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh corn kernels, cut from about 3 ears
- , divided
- 1 1/2 cups whole milk
- 2 large eggs
- Vegetable oil, for the griddle
- Softened butter, for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes