WEEKENDS ARE FOR BLACKBERRY PANCAKES

The way to my heart is definitely pancakes, griddlecakes, hotcakes, flapjacks...whatever you want to call them!!! And I do adore the weekends where I have time to actually prepare a big brunch for my love. My favorite place is in my kitchen.

This recipe is all made from scratch and soooo soooo easy dears.

SYRUP INGREDIENTS

  • 1/3 cup cold water
  • 1 tablespoon cornstarch
  • 2 1/4 cups fresh or frozen (thawed) blackberries
  • 1/4 cup sugar
  • 2 tablespoons real maple syrup
  • 1 teaspoon vanilla

PANCAKE INGREDIENTS

  • 1 1/2 cups all purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 buttermilk
  • 1 egg
  • 1/2 to 3/4 cup fresh or frozen (thawed) blackberries, lightly mashed

DIRECTIONS.

In 2-quart saucepan, beat cold water and cornstarch with whisk until cornstarch is dissolved. Add the 2 1/4 cups blackberries, the sugar, maple syrup and vanilla. Heat to boiling over medium-high heat, stirring frequently and breaking up blackberries with a fork until mashed. Reduce heat; simmer 5 to 10 minutes. Remove from heat; set aside. The mixture will thicken slightly as it cools.In medium bowl, add all ingredients, eggs and vanilla. Mix until just combined, being careful not to overmix. Stir in the mashed blackberries. Let stand 5 minutes.

Heat 10-inch skillet or griddle over medium heat (grease if necessary). Spoon batter into 1/4 cup rounds, and cook until bubbles form on top, 2 to 3 minutes. Turn; cook a minute or two longer. Repeat with remaining batter. Serve hot with blackberry syrup.

See...soooooooo simple and soooo pretty! These are sure to impress. 

Xo,

Sam