Tuesday, February 11, 2014

Lemony Blackberry Pancakes

My lovely neighbor had a freezer issue and needed to get rid of the frozen blackberries that she had picked the previous summer.  I said of course I would take them off her hands, not knowing what exactly I would do with them, but pretty sure I could figure something out.  My first thought was jam.  At the time, I had never made jam so I was lacking the ingredients and equipment.  In my attempt to make no pectin, low sugar jam, I created a very tasty, somewhat runny, not-jam.  Somewhere in my brain this equaled pancakes.

Lemony Blackberry Pancakes

2 cups whole wheat flour
1/4 cup buckwheat flour (optional)
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 eggs, beaten
1 cup yogurt
1 cup whole milk
1 1/2 - 2 cups blackberry puree with honey
1/2 lemon squeezed and zested
1/4 cup melted butter

In a small bowl, mix together dry ingredients and set aside.  In a large bowl, mix together wet ingredients, except butter, and stir to combine.  Add dry ingredients to the wet and stir until just combined, then add butter and continue until fully incorporated.

Cook in 1/4 cup dollops on medium hot buttered griddle until bubbles begin to show.  Flip.  Cook for another minute or so until brown and cooked through.


Heat oven to 400 degrees Fahrenheit. Place six 1/4 cup dollops on a cookie sheet, either oiled or lined with parchment.  Bake for 10 minutes.  Flip.  Bake another 5 minutes or until cooked through. 

Serve with fresh whipped cream or nothing at all.

I am seriously tempted to go grab another one.

Try out the recipe and let me know what you think.

Best wishes,
Sarah McTernen

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