It's blackberry season here in the Pacific Northwest, and my hands have been stained dark purple for a couple of weeks now. I just can't help myself when it comes to the abundant wild berries that seem to grow on just about every trail, field, or even street corner. I love the idea of going for a hike and coming home with dessert... or breakfast in this case! These pancakes were such a hit that I didn't even get to take any pictures. Oh well, just make them and you'll see for yourself!
Blackberry Cornmeal Pancakes
1 egg
1/2 t salt
2 T canola oil
1 c flour
1/2 c cornmeal
3 t baking powder
1 T sugar
1 1/2 c milk
2 c fresh blackberries
butter for the pan
-In a large bowl, beat together egg, salt and oil.
-In a separate bowl, mix flour, cornmeal, baking powder and sugar. Add it to the egg mixture along with milk and stir just until combined.
-Fold in berries.
-Heat pan to medium and melt a pat of butter.
-Use 1/4 c of batter per pancake; flip once it starts to bubble and turn golden brown.
-Serve immediately with a little more butter and some maple syrup.
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