Golden Corn and Yogurt Pancakes with Blackberry Lime Butter

Instructions

1. 1

   1. In a small bowl, mash the blackberries with 60 g (4 tbsp) of the softened unsalted butter, half of the lime zest, and 15 ml (1 tbsp) of the honey until marbled. Chill for 10 minutes while you prepare the batter.

2. 2

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

3. 3

   3. In another bowl, whisk the eggs with the plain yogurt, milk, vanilla extract, the remaining 15 ml (1 tbsp) honey, the rest of the lime zest, and the lime juice.

4. 4

   4. Pour the wet ingredients into the dry ingredients and mix gently just until combined. Fold in the sweet corn kernels and let the batter rest for 5 minutes so the cornmeal can hydrate.

5. 5

   5. Heat a nonstick skillet or griddle over medium heat. If you want to keep the pancakes warm, preheat the oven to 200 °F / 95 °C.

6. 6

   6. Add a little of the remaining 30 g (2 tbsp) unsalted butter to the hot skillet. Spoon in portions of batter, about 60 ml (1/4 cup) per pancake.

7. 7

   7. Cook each pancake for 2 to 3 minutes per side, until bubbles form on top and the edges look set. Flip and cook until golden and cooked through in the center. Repeat with the remaining butter and batter.

8. 8

   8. If needed, transfer the cooked pancakes to the oven at 200 °F / 95 °C to keep warm while you finish the rest.

9. 9

   9. Serve the golden corn and yogurt pancakes warm with the blackberry lime butter on top or on the side for spreading.