Corn Hotcakes With Blackberry Syrup

• 1 pint blackberry
• 1 12 cups maple syrup
• 1 cup all-purpose flour
• 1 cup yellow cornmeal, preferably stone-ground
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 12 teaspoon salt
• 1 12 cups fresh corn kernels, cut from about 3 ears corn, divided
• 1 12 cups whole milk
• 2 large eggs
• vegetable oil, for the griddle
• softened butter, for serving

1. The syrup--combine the berries and syrup in a medium saucepan.
2. Bring to a boil over medium heat, stirring often.
3. Decrease heat to med-low and simmer until the berries are tender and have given off their juices, about 5 minutes.
4. Remove from the heat and keep warm.
5. The pancakes--preheat the oven to 200.
6. Whisk together the flour, cornmeal, sugar, baking powder, and salt in a bowl to combine.
7. In a blender, process 1 cup of the corn kernels and the milk until the corn is pureed.
8. Add the eggs and pulse to combine.
9. Pour into the dry ingredients and stir just until smooth.
10. Fold in the remaining 1/2 cup corn kernels.
11. Heat a griddle over high heat until the griddle is very hot.
12. Lightly oil the griddle.
13. Using 1/4 cup batter for each pancake, pour the batter onto the griddle.
14. Cook until the tops of the pancakes are covered with bubbles, about 2 minutes.
15. Turn the pancakes and cook until the undersides are golden brown, about 1 minute.
16. Transfer to a baking sheet and keep warm in the oven until all the pancakes are cooked.
17. Serve hot, with the syrup and butter passed on the side.

blackberry, maple syrup, flour, yellow cornmeal, sugar, baking powder, salt, corn kernels, milk, eggs, vegetable oil, butter

Taken from www.food.com/recipe/corn-hotcakes-with-blackberry-syrup-499840 (may not work)