you can never eat too much

Fluffy Buttermilk Pancakes w/ Blackberry Syrup

Fun fact: in high school, I spent an entire summer practicing how to make the perfect pancakes. Yes, I had a lot of time on my hands. No, I did not have anything better to do. 😉

After all these years, that summer cooking adventure has finally become useful!

It seemed fitting to start this blog with a recipe that I’ve been making for the better part of a decade. I have quite an affinity for pancakes, and I think everyone should have that one recipe up that they can whip up in a jiffy whether on a desert island or surprised with a last-minute dinner date with Beyonce. For me, that recipe is pancakes.

The pancakes I make have to be fluffy, and they have to have buttermilk. I keep an inordinate amount of buttermilk on hand just for when the pancake craving strikes (which happens just as often as you would think, but double that).

These pancakes are delicious on their own, but once you top these babies with blackberry syrup, ohhhh man you’re in for a journey!

So, what I’m saying is you have to try this recipe. Doesn’t matter that it’s not breakfast. I’m sitting here at 10 o’clock at night and I want these pancakes right now. Give these pancakes a try and then you’ll understand – they’re just that good!

 

Buttermilk Pancakes w/ Blackberry Syrup

Related

  • Serves: 4
  • Yield: 8 large pancakes

Ingredients

Pancakes

  • 1 1/4 cups all-purpose flour
  • 1 1/2 cups buttermilk
  • 1/4 cup vegetable oil
  • 3 tablespoons granulated sugar
  • 1 egg
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 4 tablespoons butter, for skillet

Blackberry Sauce

  • 2 cups fresh blackberries
  • 1/2 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon corn starch

Instructions

Pancakes

  1. Using a wooden spoon, combine all pancake ingredients (minus butter) in a large bowl until batter is smooth
  2. Melt 1 TBS of butter in a non-stick skillet over medium heat
  3. Ladle approximately 1/3 cup of the batter into the hot skillet, forming 5-inch circles
  4. When the edges appear to firm and middle bubbles up, flip the pancakes (this should take 1-3 minutes). They should be golden brown
  5. Cook the pancakes on the other side for the same amount of time, until golden brown.
  6. Butter skillet again before adding more batter

Blackberry Syrup

  1. Combine blackberries and sugar in a saucepan over medium heat
  2. stir as sugar dissolves into blackberry juice, about 2-3 minutes
  3. Stir lemon juice and corn starch into the blackberries
  4. Bring to a boil and allow to cook for another 2 minutes as sauce thickens



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