Blackberry Corn Cakes

This weekend I made corn pancakes with blackberry sauce. Corn pancakes are really simple and the recipe is right on the side of the box of Jiffy Mix. This recipe can be a little runny when putting it down on the griddle, but the cakes themselves fluff up and have a good texture, but are denser than a Bisquick pancake. Corn pancakes have a slight sweetness to them and actually do really well for savory recipes. I like them with a scoop of shredded BBQ on top.

For this breakfast I made the pancakes per the Jiffy box recipe. You have to watch that they don't get too dark. They are more delicate than standard cakes when they are cooking and the temptation to let them firm up a little more before turning is there. I do bring my stove down one notch to a 4 from the 5 I normally use for cooking Bisquick pancakes. They do give you really pretty caramelization patterns on the second side which can really give the plate a nice rustic look.

Blackberries were on sale for 99 cents, so we had some of them waiting to be the star of breakfast. I put them in a pan with a little Gran Gala and went over them with a fork once to break them and get the juice out. A little sugar and I let that simmer while I made the batter and the cakes.

The results were awesome. Topped with a little greek yogurt, a dried tomato and feta muffin and some thick cut bacon on the side. (Yes, that is a toddler noggin in the background. He was on his way up into the chair to eat the photoshoot.)