On weekend mornings when reader Lorraine Barbant longs for flavors from her Louisiana childhood, she often reaches for cane syrup. Over the years, this recipe for cornmeal and buttermilk pancakes with blackberry-infused cane syrup has become one of her family’s favorites. Later in the season when her blueberry bushes come into their own, she uses them in place of the blackberries.
Saturday Pancakes with Blackberry Steen’s Syrup
Cane syrup adds a sweet smokey flavor to Saturday morning pancakes.
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- 1 cup cane syrup, such as Steen’s
- 2 cups fresh blackberries
- 1½ cups all-purpose flour
- 1½ cups yellow cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2½ cups whole buttermilk
- 2 large eggs
- ¼ cup butter, melted and cooled
- Butter, for frying
- In a medium saucepan, combine cane syrup and blackberries. Bring to a boil over medium heat. Cook 15 minutes, or until a candy thermometer reads 223°. Set aside, and keep warm.
- Preheat oven to 200°. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, combine flour, cornmeal, sugar, baking powder, and salt. In a separate small bowl, whisk together buttermilk, eggs, and melted butter. Add buttermilk mixture to flour mixture, whisking until smooth.
- In a large nonstick skillet, melt 1 to 2 tablespoons butter over medium heat. Drop batter by ¼ cupfuls. Cook until lightly browned, 3 to 4 minutes per side. Transfer to prepared pan, and place in oven. Repeat with remaining batter, adding additional butter as necessary. Serve with syrup.
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