Sometimes winter needs a dose of bright, summer flavor to remind us that the ground will eventually thaw and longer, sunny days are on the horizon. I’m partial to making barbecue brisket sandwiches in January, muddling mint in my cocktails in February and sprinkling out of season (but readily available) berries on my yogurt in March. Call me a dreamer but sometimes I just want a hot dog and an ice cream cone for dinner. These blackberry cornmeal pancakes are the perfect antidote to summertime longing. Pockets of juicy blackberries nestled in a fluffy cornmeal pancake – these are not your run of the mill limp pancakes. The flour and cornmeal give the pancake a lovely, rich texture and bonus – these are super quick and easy to whip up. Make a batch and keep them in the fridge for a quick weekday breakfast!

Blackberry Cornmeal Pancakes

Yield: About 13 pancakes

3/4 cup all-purpose flour

3/4 cup yellow cornmeal

2 tablespoons sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup ricotta

3 tablespoons unsalted butter, melted plus more for the skillet

3/4 cup milk

2 large eggs

1 cup blackberries

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, combine 3 tablespoons butter, milk, followed by the eggs. Stir in blackberries. Combine mixture with dry ingredients and stir until ingredients are incorporated.

In a large skillet, melt butter over medium-low heat. Pour about 1/4 cup of batter into skillet for each pancake. Flip the pancakes when bubbles begin to appear all over top, about 2 minutes. Cook for another minute until golden on the other side. Keep pancakes warm on a cookie sheet in a 200 degree oven.