Johnny Cake Corn Pancakes with Blackberries

Votes: 1

Time: 2 hours 50 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 1953, total fat 150 G., saturated fats 94 G., proteins 13 G., carbohydrates 152 G., fiber 8 G., cholesterol 394 mg, sodium 141 mg, sugar 116 G.

This version of Johnny Cake corn pancakes is made with a yeast dough containing yeast and separately beaten egg whites. This gives the pancakes a fluffy, airy texture. Serve with honeysuckle butter and macerated wild blackberries.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Honeysuckle Simple Syrup

2 tbsp. sugar
6 cups freshly picked honeysuckle flowers

Honeysuckle oil

900 g unsalted butter, room temperature, diced
A pinch of salt
1/4 cup coarsely chopped freshly picked honeysuckle flowers

Corn pancakes

2 cups of milk
3/4 cup honey
3 tsp grated lemon zest + 9 tbsp lemon juice
1.5 tsp active dry yeast
1.5 cups finely ground yellow corn flour
4.5 cups wild blackberries
Whites of 6 large eggs
2 tablespoons of sugar
165 g unsalted butter
Special equipment: electronic thermometer

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn flour, eggs, milk, blackberry, lemon zest, honey

Cooking the dish according to the recipe:

Honeysuckle Simple Syrup:

Combine sugar with 2 cups of water in a saucepan and bring to a boil. Place the flowers in a large bowl and pour the syrup over them. Let steep and cool to room temperature, then strain. Refrigerate until ready to use.
Honeysuckle oil:

Place the butter in the bowl of a stand mixer fitted with a whisk attachment. Beat the butter on low speed and add a pinch of salt. Once the butter is soft and pliable, gradually whisk in 1.5 cups of honeysuckle syrup. Once the syrup is incorporated, gradually add the honeysuckle flowers.

Corn pancakes:

Combine the milk, honey, and 3/4 teaspoon of lemon zest in a small saucepan and heat over low heat, stirring occasionally, until the honey dissolves and the mixture reaches 110°F (43°C). Remove from heat, add the yeast, cover, and let sit until the yeast begins to foam, about 15 minutes.
Combine the cornflour and milk mixture in a bowl and whisk until smooth. Cover the bowl with plastic wrap and let rise in a warm place until the dough doubles in size, about 30 minutes.
Meanwhile, place the blackberries in a medium bowl and add 2 cups of honeysuckle syrup. Add the lemon juice and the remaining 2 1/4 teaspoons of lemon zest. Let the berries sit at room temperature for 30 minutes, stirring occasionally.
Place the egg whites in the bowl of a stand mixer and beat on low speed until foamy. Without stopping the mixer, add the sugar 0.5 tablespoons at a time. Increase the speed to medium and beat until medium peaks form. Set aside.
Once the dough has risen and absorbed most of the liquid, fold in one-third of the beaten egg whites with a spatula. Add the other third of the whites and fold again until fully incorporated. Fold in the remaining egg whites, being careful not to overmix or deflate the dough.
Heat 1 tablespoon of butter in a cast-iron skillet over medium-high heat. Add the batter to the skillet in batches, 2 tablespoons at a time. Fry the pancakes until golden brown and cooked through, about 1.5 minutes per side. Transfer the pancakes to a plate and keep warm while you fry the second batch.
Place 3 pancakes on each of 6 dessert plates. Spread the softened blackberries and their juice evenly over the pancakes. Top each serving with 1/2 cup of honeysuckle butter. Serve immediately.