Corn Pancake with Blackberry Sauce

The New York Times Dining section ran this recipe recently, which features two summer stars together in a breakfast dish. It's got great corn flavor and, since there is little added sugar, it's not at all overpoweringly sweet. Rather restrained actually.

I was afraid I'd ruined the dish when I realized that the pan I was cooking it in was a casserole dish rather than a gratin dish (which I don't have). In the end, it worked fine though. So if you have a gratin dish, use that, but using a casserole instead seems fine too.

Corn Pancake with Blackberry Sauce
Adapted from Puffy Corn Pancake with Blackberry Sauce by Melissa Clark for New York Times

4 tbsp. unsalted butter
1/2 cup flour
1/4 cup fine cornmeal
5 eggs
1/3 cup whole milk
2 tbsp. honey
1/8 tsp. salt
1/2 tsp. fresh-ground black pepper
Corn kernels from 2 ears of corn (about 1 cup)
2 cups blackberries
3 tbsp. sugar

1. Preheat oven to 425 F. Add butter to a 2-quart gratin or casserole dish and bake until butter melts and starts to bubble, about 7 minutes.

2. Meanwhile, in a large bowl, whisk together flour and cornmeal. In a separate bowl, whisk together the eggs and milk. Pour into the bowl with the dry ingredients and stir to combine. Whisk in the honey, salt and pepper. Stir in the corn kernels.

3. Remove the dish from the oven and add the pancake batter. Bake until the pancake is well browned around the edges, puffed up and golden on top, about 20-30 minutes.

4. While the pancake bakes, make the blackberry sauce. Heat a medium saucepan over medium heat with the blackberries and sugar. Lower heat a bit and simmer ingredients until the blackberries have broken down into a syrupy sauce.

5. Serve the pancake in wedges topped with blackberry sauce.