Sweet Corn Yogurt Griddle Cakes with Sage Honey Butter, Warm Berries, and Toasted Pepitas

Instructions

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   1. In a large bowl, whisk together the all-purpose flour, fine cornmeal, baking powder, baking soda, salt, and sugar.

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   2. In another bowl, whisk the eggs with the plain yogurt, milk, melted butter, and vanilla extract until smooth.

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   3. Add the wet ingredients to the dry ingredients and mix just until no dry flour remains. Fold in the sweet corn kernels gently. Let the batter rest for 5 minutes.

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   4. Meanwhile, make the honey butter: in a small skillet over low heat, melt the 45 g (3 tbsp) butter. Add the honey and finely chopped fresh sage, cook for 1 minute without boiling, and keep warm.

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   5. In another small skillet, toast the pumpkin seeds over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove and set aside.

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   6. In the same small skillet, add the mixed berries and lemon juice. Cook over medium heat for 2 to 4 minutes, until some berries burst and a light sauce forms. Keep warm.

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   7. Heat a griddle or nonstick skillet over medium heat, about a surface temperature of 350°F / 175°C. Lightly grease with the oil or extra butter for the pan.

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   8. Spoon in about 60 ml (1/4 cup) batter per cake. Cook for 2 to 3 minutes per side, until bubbles form on top and each cake is golden and cooked through in the center. Adjust the heat if they brown too quickly.

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   9. Serve the warm griddle cakes with the sage honey butter spooned over, the warm berries around them, and the toasted pumpkin seeds for crunch.

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    10. If you want to keep the cakes warm while finishing the batch, place them on a tray in a 200°F / 95°C oven for up to 10 minutes.