Equipment
Ingredients
pancake
- 60 g unsalted butter
- 60 g all-purpose flour
- 30 g cornmeal
- 5 eggs
- 80 ml whole milk
- 43 g honey
- ⅝ g fine salt
- ⅝ g black pepper
- 180 g corn kernels, fresh or thawed
blackberry sauce
- 475 g blackberries
- 60 g granulated sugar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 471 kcal
- Protein
- 14 g
- Carbohydrates
- 62 g
- Fat
- 20 g
- Fiber
- 8 g
- Sugar
- 34 g
- Sodium
- 267 mg
- Saturated Fat
- 10 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 267 mg
- Potassium
- 467 mg
- Calcium
- 127 mg
- Iron
- 3.2 mg
- Magnesium
- 58 mg
- Phosphorus
- 274 mg
- Zinc
- 1.9 mg
- Vitamin A
- 230 mcg
- Vitamin C
- 28 mg
- Vitamin D
- 1.5 mcg
- Vitamin E
- 2.5 mg
- Vitamin K
- 25 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.30 mg
- Riboflavin
- 0.50 mg
- Niacin
- 2.9 mg
- Folate
- 125 mcg
- Water
- 211 g
Sources: USDA FoodData Central
Method
Preheat the oven to 220°C (425°F).
Place the butter in the gratin dish and heat in the oven for 5 to 7 minutes until it melts and begins to bubble.
Whisk the flour and cornmeal together in a large mixing bowl.
In a separate container, whisk the eggs and milk together until fully combined.
Pour the egg mixture into the dry ingredients and whisk until just incorporated.
Stir the honey, salt, and black pepper into the batter.
Gently fold the corn kernels into the batter using a spatula.
Remove the hot dish from the oven and pour the batter into the melted butter.
Bake at 220°C (425°F) for 20 to 25 minutes until the pancake is puffed and the edges are golden brown.
While the pancake bakes, combine blackberries and sugar in a saucepan over medium heat.
Simmer the berry mixture for 5 to 10 minutes, stirring occasionally, until the liquid thickens into a syrup.
Remove the pancake from the oven, pour the warm sauce over the top, and serve immediately.
Chef's Notes
- Ensure your gratin dish and butter are very hot before adding the batter. This is crucial for achieving the dramatic puff.
- Don't overmix the batter after adding the flour and cornmeal; a few lumps are fine and will lead to a more tender pancake.
- The blackberry sauce can be made ahead of time and gently reheated. For a smoother sauce, you can strain out the seeds after simmering.
- Serve immediately after baking and saucing, as the pancake will deflate as it cools.
Storage
Refrigerator: 48 hours — Store pancake and sauce separately; pancake will lose its puffiness.
Reheating: Reheat pancake in a 175°C (350°F) oven for 5-10 minutes until warm.
Troubleshooting
Pancake did not puff up
Cause: The gratin dish or butter was not hot enough when the batter was added.
Fix: Cannot be fixed once baked.
Prevention: Ensure the butter is actively bubbling in the oven before pouring in the batter.
Blackberry sauce is too watery
Cause: Insufficient simmering time to reduce the fruit juices.
Fix: Continue simmering over medium-high heat to evaporate excess moisture.
Prevention: Simmer until the liquid coats the back of a spoon.
Cultural Context
This puffy corn pancake, often referred to as a Dutch baby or German pancake, has origins in early 20th-century American diners, influenced by German "pfannkuchen." The addition of cornmeal gives it a distinctly American, perhaps Midwestern, twist, transforming a simple eggy batter into a heartier, textured delight. It's a comforting dish, perfect for brunch or a light supper.
