Recently, I have hit a little rut with my breakfast items on the weekends, it feels like I keep on making the same dishes to serve. Fortunately, I had some fresh blackberries in my refrigerator that I needed to use up before they go bad so I decided to make a new pancake recipe with a dressed up berries topping. I found Sarah Copeland’s recipe through Cooking Channel, and it looked promising since it incorporates all of the ingredients that I had at home, and also loved. Sarah also has a lovely blog called Edible Living that is worth checking out if you are looking for some new insipirations!
These pancakes were especially delightful: fluffy from the Greek yogurt, spread perfectly on the griddle, and actually pretty healthy thanks to the addition of oatmeal. They were extra special with the addition of fresh blackberry syrup infused into the maple syrup, and topped with the crushed blackberries. I kept on telling my husband how wonderful the blackberry flavor was mixed together with the maple syrup. I think in the future, I’d try to use strawberries or raspberries with these, which I think would be equally wonderful.
2 cups/480 ml fresh blackberries
1/4 cup/50 g raw or turbinado sugar
1/4 cup/60 ml pure maple syrup, plus more if needed
1 2/3 cups/190 g all-purpose/plain flour
2/3 cup/55 g old-fashioned rolled oats
2 tbsp granulated sugar
1 1/4 tsp baking powder
1/4 heaping tsp baking soda/bicarbonate of soda
1/4 tsp fine sea salt or iodized salt
1 cup/240 ml Greek yogurt, plus more for garnish
1 cup/240 ml whole milk
4 tbsp/55 g unsalted butter, melted, plus more for the pan
2 large eggs
To make the Blackberry Crush: Mix together the blackberries and sugar in a medium bowl and mash slightly with a fork. Strain the juice into a small pot and reserve the berries. Heat the juice over medium heat and simmer until it is thick, syrupy, and easily coats the back of the spoon, about 8 minutes (mine was less than 8 minutes, around 5-6 minutes). Remove pot of syrup from the heat and stir in the maple syrup (off the heat). Cool the mixture slightly, and pour it over the reserved berries. Adjust the sweetness with additional maple syrup if needed. Set the syrup aside.
To make the pancakes: Mix together flour, oats, sugar, baking powder, baking soda/bicarbonate of soda, and salt in a large bowl. In a different bowl, whisk together the yogurt, milk, the melted butter, and eggs. Whisk the wet ingredients into the dry ingredients until well incorporated. The batter should be thick, with little tiny bubbles on the surface.
Heat a cast-iron or nonstick griddle or heavy frying pan over medium heat. Brush the griddle lightly with melted butter or coat it with a generous spray of cooking spray. Drop about 1/3 cup/75 ml of batter per pancake onto the hot griddle, leaving about 1 in/2.5 cm or so between pancakes. When bubbles form around the edges of the batter, gently lift and flip the pancakes with a flexible spatula. Cook about 2 minutes on each side, with a total of 4 minutes. Repeat, adding more butter to the pan as needed until all the pancakes are cooked.
To serve, stack the pancakes as high as you dare, and garnish with butter or additional Greek yogurt and a generous ladle of Blackberry Crush. Serve hot and fresh.
P.S. If you like light, evenly golden brown pancakes, go light on the butter in the pan, and keep the heat on your griddle nice and low. If you prefer a pancake with a crisper exterior and a golden rim, cook pancakes at slightly higher heat, using enough butter to sizzle and foam in the pan between each batch.