Puffy Corn Pancake With Blackberry Sauce
from New York Times Cooking
Summer
- 0.500 Cup All-purpose flour (Wiki) Explore
- 0.500 Teaspoon Black pepper (Wiki) Explore
- 0.333 Cup Whole milk (Wiki) Explore
- 0.250 Cup Fine cornmeal (Wiki) Explore
- 0.125 Teaspoon Fine sea salt (Wiki) Explore
- 2.000 Cup Fresh blackberries (Wiki) Explore
- 2.000 Tablespoon Honey (Wiki) Explore
- 0.750 Cup Fresh corn kernels (Wiki) Explore
- 3.000 Tablespoon Sugar (Wiki) Explore
- 4.000 Tablespoon Unsalted butter (Wiki) Explore
- 5.000 Eggs (Wiki) Explore