Cornmeal pancakes with blackberry sauce

When I was in Chicago (this past weekend), I stayed with my friend Liz. We had a lot of fun, cooked some delicious food, some not so delicious food, and had a great visit. On my last morning, we made pancakes. We ate them with a quick blackberry sauce, and plain yogurt. Yum. 

Cornmeal Pancakes

Based on a recipe in the Joy of Cooking

1/2 c cornmeal 

1 T honey

a pinch of salt

1/2 c boiling water

1 t baking powder

1/4 c milk

1 T oil or melted butter

1 egg

1/2 c flour mix

1/4 t xanthan gum

scant 1/4 c brown sugar

Combine cornmeal, honey and salt in a bowl, stir in boiling water, cover and let sit for 10 minutes. In a separate bowl, combine milk, oil or butter, baking powder and egg. Once the cornmeal mix has rested, add the egg mixture. Stir in the flour mix, xanthan gum, and brown sugar, stir until combined, and let rest another 15 minutes. Cook in a hot pan until lightly

 browned on each side. Makes enough for 2 or 3 people. 

Blackberry sauce

1 small container blackberries

2 T orange juice (or liquid of your choice)

1 t honey

Stir everything together in a small saucepan. Cook over medium heat, stirring occasionally, until thickened. If you want, you can press through a seive to get rid of the seeds.