The Blackberry is one of my favourite berries to cook with. With their vibrant colour, and sweet, juicy taste, they are one of the most versatile foods to work with. Pair them with meats, cheese, or pastries. You really can’t go wrong with these tasty guys.
For today, I paired my blackberries with buttermilk pancakes and a hint of Lemon. Delicious when piping hot and fresh, these pancakes also freeze well, therefor making them the perfect busy morning breakfast.
Serve them drizzled with warm maple syrup and a dollop of fresh whipped cream.
Blackberry Lemon PancakesPrint This
- 1 c all-purpose flour (sifted)
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 c buttermilk
- 3 tbsp melted butter
- 1 egg
- 1/2 c blackberries quartered
- 1 tsp lemon zest
- cooking spray
- Freshly whipped whipping cream.
- Maple syrup
- Additional black berries
- Lemon zest
- Preheat a non-stick griddle or frying pan to medium heat. (130F)
- Into a medium bowl, sift the flour.
- Add the sugar, baking powder, baking soda, and salt.
- Using a whisk, mix thoroughly.
- Add the chopped blackberries and toss in the flour mixture to ensure they are all coated. (This helps prevent them from sinking into the batter, and allows for them to cook evenly.)
- In a separate bowl, add the buttermilk, melted butter, egg, and lemon rind.
- Using a whisk, mix the wet ingredients thoroughly.
- Add the wet ingredients to the dry and mix only until combined. (Do not over mix. Batter should remain somewhat lumpy.)
- Scoop 1/4 cup measures of batter onto the griddle. Be sure to leave at least 1/2 inch between each.
- Once bubbles appear on the top of the pancake, flip.
- Once flipped, cook until the edges are golden.
- Transfer to a plate, cover with foil, and keep warm in a 200F oven while you finish making the remaining pancakes.
- When ready to serve, add more blackberries, a dollop of whipping cream, and maple syrup. Grate a tiny portion of lemon zest over the plate.
To freeze these for later, place between pieces of wax paper in a freezer safe ziplock bag. They will keep for up to 3 months. To serve, warm for 1 minute in microwave. Place in the toaster and toast to crisp and brown. Serve the same way as above.