Corn Pancakes with Blackcurrant Sauce
Berry season is at it’s hight now. We harvested lovely red currants, blackcurrants, and gooseberries over the weekend and this morning enjoyed these delicious corn pancakes with some black current sauce.
Yield: 6 pancakes
for the pancakes:
- 1 cup AP flour
- ½ cup cornmeal
- 2½ teaspoon baking powder
- ½ teaspoon salt
- 1 egg replacement
- ¾ cup non-dairy milk
- ¾ cup corn kernels
for the blackcurrant sauce:
- 2 cups blackcurrants
- ¾ cup water
- ¾-1 cup sugar
- 1 cup lemon juice
to make the blackcurrant sauce:
- Make the blackcurrant sauce first. Heat the blackcurrant and water in a heavy bottom pot.
When the berries have “popped” and released their juice, remove from the heat and posh through a strainer.
- Return the strained juice to the pot and add the sugar and lemon juice.
- Cook to reduce the liquid to a thick sauce.
to make the pancakes:
- Mix the flour, cornmeal, baking powder and salt together in a bowl.
- Mix the egg replacement and non-dairy milk together
- Add the wet ingredients to the dry and mix.
- Add the corn kernels and mix again. You want a fairly thick batter don’t let it be too thin.
- Heat a large frying pan spry with a bit of oil.
- Drop the batter in a few spoonfuls at a time to make the pancakes.
- Cook each pancake on both sides.
- Serve the pancakes with the sauce poured over the top and a few currants sprinkled on top.