Buffalo Berry Corn Cakes
• 4 Servings • Prep: 15 minutes
Cook: 25 minutes
Total Time: 40 minutes
Original Author: Sonja Overhiser
Adopted from acouplecooks.com
“These crisp pancakes are so good you'll eat many more of them than you mean to.”
Ingredients
2/3 cup all-purpose flour (or GF flour at equal ratio)
2/3 cup fine stone-ground cornmeal
2 tbsp sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 piece large egg, separated
1 cup buffalo berries
2 tbsp cooking oil of choice
softened unsalted butter and warm maple syrup, for serving
Instructions
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
In a small bowl, whisk the buttermilk with the egg yolk.
In a medium bowl, beat the egg white until firm peaks form. Add the buttermilk mixture to the dry ingredients and stir gently with a wooden spoon until evenly moistened; there will still be some lumps. Fold in the beaten egg white and then the Buffalo Berries (you can also use huckleberries or blueberries).
Heat a large cast-iron skillet. Add 1 tablespoon of the oil, and when it is hot, spoon 1/4 cup of the batter into the skillet for each pancake.
Cook over moderate heat until browned on the bottom and bubbles appear on the surface, about 3 minutes. Flip and cook until browned on the second side, about 2 minutes longer. Keep the pancakes warm in a low oven while you continue with the remaining oil and batter.
Serve the pancakes with butter and maple syrup.
