Lemon Cornmeal Pancakes w/ Blackberry Syrup

Inn at Occidental of Sonoma Wine Country

3657 Church Street , Occidental, CA 95465 USA


  • 1/2 c AP Flour
  • 1 c Yellow Cornmeal
  • 1-1/2 tsp Baking Powder
  • 2 Tbsp Granulated Sugar
  • 1/4 tsp Kosher Salt
  • 1 Lemon, zested
  • 1 c Buttermilk
  • 2 Tbsp Whole Milk
  • 1 Large Egg
  • 2 Tbsp Butter, melted
  • Vegetable Oil for griddle


  1. : Combine flour, cornmeal, baking powder, sugar, salt and lemon zest in a large bowl. In a separate bowl whisk together the buttermilk, whole milk, egg, and butter. Pour into the dry ingredients until just combined. The batter should be thicker than your average pancake batter (more like a muffin batter). If it seems too thick you can thin with a bit more whole milk. Set aside and make the berry syrup. (Resting batter for at least 15 minutes gives best lift to pancake.)
  2. Make Blackberry Syrup from Recipe
About this recipe:

Lemon Cornmeal Pancakes w/ Blackberry Syrup