Puffy Corn Pancake With Blackberry Sauce Recipe (2024)

A great brunch dish with bacon! I used half the amounts specified for butter and sugar - eg, 2 Tablespoons butter to melt in the baking dish and 2 Tablespoons sugar for the berries instead of the specified 4 T for each. The reduced amounts were ample. I also whisked the honey into the eggs & mixed well before adding milk, then mixed the wet ingredients with the dry mix. Before adding the mix to the baking dish, the dish needs to be tilted so that the butter covers the bottom surface evenly.

I used far more milk than the recipe called for. Followed the rules for a dutch baby - 1/4 cup flour and 1/4 cup milk per egg. I used 4 eggs, corn meal and flour to equal a cup. Upped the salt and added some grated parm. I had about a 1/4 cup guanciale; crisped that up in the cast iron skillet. Dumped the egg mixture into the hot skillet and baked about 20 minutes. Puffed beautifully.

I agree with some other reviewers that this needs a bit more salt to balance out the sweetness from the honey, corn, and blackberries. I doubled the salt and thought it was perfect. No problems puffing up - it was light and fluffy! Also for those GF DF folks: I made a version with Miyokos butter and GF flour mix and it still turned out beautifully and puffed up.

Question: what does “fresh corn kernels” mean? Raw corn kernels? Or cooked? (Boiled?)

The pancake could certainly use additional seasoning, as the flavor seemed flat to me. I found it odd that the recipe calls for a decent amount of pepper, but only a tiny amount of salt, and wonder if it's a typo. My husband liked it well enough that I might try it again, but I'd increase the salt, maybe as much as a half-teaspoon.

This came out rather bland and dense. I did up the salt per other commenters. The sides rose fine; I made it in a cast iron skillet. The flavor just wasn't there, and I say that as a person that loves a plain/eggy dutch baby.

Made according to recipe except used peaches & blueberries: they were on hand. Also: corn wasn't quite fresh. Cut it off the cob for another recipe, had too much, and then stashed it in the fridge for a day or two.This has promise, but it's a little bland. (Maybe my corn?) Like others, I think the recipe is under-salted. Next time, I'd use 1/4 tsp and maybe add some lemon zest to the batter and lemon juice if I make the same blueberry-peach compote

Made this at the end of summer with in season corn from our farmers market. It was great and quite forgiving to quantities and subs. Didn’t have mint and used cilantro. It was a hit.Not sure this would work without sweet fresh (in season) corn.

The whole family loved this. made this in 2qt square pyrex dish and it came out quite dense. However, we still loved how the corn and blackberry complement each other. I will make it again, but next time will try it using my 3qt rectangle pyrex dish so that the pancake has room to spread out and flatten more. I might also try it using a cast-iron skillet. I used canned corn and frozen blackberries because that is what I had on hand, still came out great. we served with homemade whipped cream.

I was looking forward to this dish and followed the recipe verbatim. The pancake had high, puffed sides but the center was dense and bland. Perhaps whipping the egg whites and folding them in separately might prevent the dense, heavy texture. The pancake's bland taste would be improved by adding 1/2 tsp. of salt (rather than 1/8 teaspoon). The berry sauce was the only feature that kept this dish from being a complete failure. This recipe, as it stands, is not worthy of a repeat.

This puffed up nicely, and the flavor was good. Used half and half in place of whole milk because that’s what I had; butter could be reduced.

Great take on dutch baby. I added 1/2 tsp baking powder and 2 TBS greek yogurt to guarantee it would rise nicely. Used 10 inch cast iron pan. 3 TBS butter is plenty, low fat milk fine. The blackberry jam from Melissa Clark's Crostata recipe is even better topping. https://cooking.nytimes.com/recipes/1020361-blackberry-jam-crostata

This came out very dense. The combination of blackberry seeds and partially cooked corn kernels is especially unpleasant on the teeth. A total waste of five eggs. Will not be making this again.

I thought this was outstanding. I never made a Dutch baby before. It wasn't super puffy but it was not dense. I made it in a cast-iron skillet and it browned gorgeously. The corn was sweet, the berries were a beautiful contrast, and it was supremely seasonal (we picked the berries 4 days ago). It was much more special than having the corn pancake with maple syrup, which would also have been glorious. This was our whole dinner, and we didn't even finish it (family of 3)--it was hearty.

I found this to be super seasonal and tasty. I used four of my own chicken’s eggs, maple syrup instead of honey and a cast iron skillet instead of a gratin. I cooked the blackberries in a little maple syrup as well.

Question: what does “fresh corn kernels” mean? Raw corn kernels? Or cooked? (Boiled?)

I made this today and it puffed up like a dutch baby! Lovely. I added a touch more salt based on the comments and wish I'd added even a bit more. I also halved the sugar in the blackberry syrup because I like the tartness. This was stylish and a good brunch. I agree that without the syrup, unless your corn is 100% peak-season ultra sweet, it doesn't have a ton of flavor. But most pancakes don't, on their own. :)

Really more of a dessert than a breakfast pancake. Was good and may do again for a special occasion, but won't become part of my go-to repertoire.

Delicious! I cut the recipe in half, as just cooking for me and reduced the honey slightly and the sugar to 1T, as I have to limit both. Loved it!

I agree with some other reviewers that this needs a bit more salt to balance out the sweetness from the honey, corn, and blackberries. I doubled the salt and thought it was perfect. No problems puffing up - it was light and fluffy! Also for those GF DF folks: I made a version with Miyokos butter and GF flour mix and it still turned out beautifully and puffed up.