I'm pretty sure I eat my weight in berries every summer. I just can't resist. Last week, blackberries were 77 cents a cartons and I went wild. I bought eight eight cartons. I probably should've held back a little, but I was just so excited. I couldn't help it.
As soon as I got home with those gorgeous, plump berries, I started searching for recipes. I hit the Internet and my cookbooks. I asked the ladies on the cooking board I frequent, as well, and many of the ladies there suggested blackberry muffins or pancakes. Blackberry pancakes. YES!
I started with my favorite buttermilk pancake recipe from Joy of Cooking. By making just a few simple substitutions, I had a delicious recipe for a terrific summer weekend breakfast.
Blackberry Pancakes
adapted from The All-New Joy of Cooking
Ingredients:
1 1/2 c. all purpose flour
1 1/2 c. all purpose flour
2 TBSP sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 c. buttermilk
3 TBSP butter, melted
2 eggs
juice and zest of one lemon
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 c. buttermilk
3 TBSP butter, melted
2 eggs
juice and zest of one lemon
1 (6 oz.) carton fresh blackberries, plus more for serving
Directions:
1. Preheat a griddle over medium-high heat and the oven to the warm setting (200 degrees F).
2. In a large bowl, combine the dry ingredients.
3. In a separate bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry ingredients and whisk until just combined. Some smaller lumps will remain.
4. Fold in balckberries.
5. Working in batches, scoop 1/4 c. batter at a time on to the griddle. When bubbles begin to emerge, flip pancakes. Keep on a baking sheet in the warmed oven until ready to serve.
three years ago: chocolate chip cookies with hazelnuts