Cornmeal Pancakes (With Blackberry Syrup)

• Pancakes
• 1-1/2 cup (scant) All-purpose Flour
• 1-1/2 cup Heaping Yellow Cornmeal
• 1/2 teaspoons Salt
• 3 Tablespoons Baking Powder
• 4 Tablespoons Sugar
• 2-1/4 cups Whole Milk (more If Needed)
• 2 whole Large Eggs
• 3 teaspoons Vanilla
• 4 Tablespoons Butter, Melted
• Blackberry Syrup
• 1 pint Blackberries
• 1 cup Sugar
• 1/2 cups Water
• 2 Tablespoons Cornstarch
• Extra Butter For Serving
• Maple Or Pancake Syrup For Serving (optional)

1. Mix together flour, cornmeal, salt, baking powder, and sugar in a bowl. Set aside.
2. In a separate bowl, mix milk, eggs, and vanilla. Pour into the dry ingredients, stirring gently.
3. Stir in melted butter. Set batter aside. If batter is overly thick, splash in a small amount of milk.
4. In a saucepan, combine blackberries, sugar, and water. Bring to a gentle boil and cook for 5 minutes on low. Stir in cornstarch, then continue cooking, using a whisk or spoon to mash the larger pieces of blackberries. Remove from heat when it's nice and thick.
5. Heat 1 tablespoon butter in a skillet over medium-low heat. When heated, drop 1/4 cup batter per pancake and cook until golden brown on both sides. Remove from skillet and set aside.
6. Stack three pancakes, placing a pat of butter between each pancake. Drizzle with warm maple syrup, then spoon blackberry syrup over the top. Dig in!

flour, cornmeal, salt, baking powder, sugar, milk, eggs, vanilla, butter, syrup, blackberries, sugar, water, cornstarch, butter, maple

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/cornmeal-pancakes-with-blackberry-syrup/ (may not work)