Equipment
Ingredients
pancake
- 60 g unsalted butter
- 60 g all-purpose flour
- 30 g cornmeal
- 5 eggs
- 80 ml whole milk
- 43 g honey
- ⅝ g fine salt
- ⅝ g black pepper
- 180 g corn kernels, fresh or thawed
blackberry sauce
- 475 g blackberries
- 60 g granulated sugar
Nutrition (per serving)
Method
Preheat the oven to 220°C (425°F).
Place the butter in the gratin dish and heat in the oven for 5 to 7 minutes until it melts and begins to bubble.
Whisk the flour and cornmeal together in a large mixing bowl.
In a separate container, whisk the eggs and milk together until fully combined.
Pour the egg mixture into the dry ingredients and whisk until just incorporated.
Stir the honey, salt, and black pepper into the batter.
Gently fold the corn kernels into the batter using a spatula.
Remove the hot dish from the oven and pour the batter into the melted butter.
Bake at 220°C (425°F) for 20 to 25 minutes until the pancake is puffed and the edges are golden brown.
While the pancake bakes, combine blackberries and sugar in a saucepan over medium heat.
Simmer the berry mixture for 5 to 10 minutes, stirring occasionally, until the liquid thickens into a syrup.
Remove the pancake from the oven, pour the warm sauce over the top, and serve immediately.
Chef's Notes
- Ensure your gratin dish and butter are very hot before adding the batter. This is crucial for achieving the dramatic puff.
- Don't overmix the batter after adding the flour and cornmeal; a few lumps are fine and will lead to a more tender pancake.
- The blackberry sauce can be made ahead of time and gently reheated. For a smoother sauce, you can strain out the seeds after simmering.
- Serve immediately after baking and saucing, as the pancake will deflate as it cools.
Storage
Refrigerator: 48 hours — Store pancake and sauce separately; pancake will lose its puffiness.
Reheating: Reheat pancake in a 175°C (350°F) oven for 5-10 minutes until warm.
