Happy Sunday! Are you ready for a delicious pancake recipe that will take advantage of summer’s freshest berries? Try this Homemade Buttermilk Pancakes with Blackberries recipe for the whole family. You will definitely love the texture of the pancake and the sweet, delicious taste of blackberries.

Summer Ripened Blackberry Buttermilk Pancakes

Image via: Juju Good News

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Ingredients

Apple butter

• 1 lb. tart apples
• 3 tablespoons brown sugar
• a pinch of ground cinnamon
• 1 teaspoon fresh lemon juice
• 2 tablespoons butter

Pancakes

• 3/4 cup self-rising flour
• 1 teaspoon baking soda
• 3 tablespoons fine cornmeal
• 3 tablespoons sugar
• 1 egg, beaten
• 1 1/2 cups buttermilk, at room temperature
• 1 tablespoon butter, melted
• 1 cup small blackberries
• oil, for greasing

To serve

• light cream
• extra blackberries

Image via: Oh Home Sweet Home

Procedure

1. Peel, core and dice the apples and put in a saucepan with the sugar, cinnamon, lemon juice, and 1 tablespoon water. Bring to a boil, cover and simmer over a low heat for 15-20 minutes until softened. Mash with a fork, add the butter and heat through, uncovered, until thickened. Set aside to cool.
2. To make the pancakes, sift the flour and baking soda into a bowl and stir in the cornmeal and sugar. Put the egg, buttermilk, and melted butter into a second bowl and beat until mixed. Stir the mixture into the dry ingredients to form a smooth, thick batter. Fold in the blackberries.
3. Heat a nonstick skillet over medium heat until hot, brush lightly with oil and pour in a little of the batter to form a small pancake. Cook for 2 minutes until bubbles appear over the surface. Flip and cook for a further 1 minute until cooked through. Keep the cooked pancakes warm in a low oven while cooking the rest.
4. Serve the pancakes topped with apple butter, a little cream and blackberries.

You should be able to make at least 6 servings of Homemade Buttermilk Pancakes with Blackberries. You will definitely find a lot of reasons to make this recipe all over again. It’s so easy and packed with flavors that will surely capture your taste.

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Now here’s a recipe that will make you love blackberries more than ever. Just imagine a blackberry in a scone. Well, you don’t have to imagine anymore. Try this whole wheat blackberry ricotta scones recipe and you will definitely include this in your holiday menu list. Thanks 100 Cookbooks for the great recipe!

Whole Wheat Blackberry Ricotta Scones Recipe

All images and recipe via 100 Cookbooks

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Ingredients

•     1 cup (120 grams) whole-wheat flour
•     1 cup (125 grams) all-purpose flour
•     1 tablespoon (15 grams) baking powder, preferably aluminum-free
•     1/4 cup (50 grams) sugar
•     1/2 teaspoon fine grain sea salt
•     6 tablespoons (3 ounces or 85 grams) unsalted butter, chilled
•     1 cup (4 3/4 ounces or 135 grams) fresh blackberries
•     3/4 cup (190 grams) whole-milk ricotta
•     1/3 cup (80 ml) heavy cream

Directions

1. Preheat your oven to 425F / 220C degrees. Line a large baking sheet with parchment paper.
2. At the bottom of a large and wide bowl, whisk flours, baking powder, sugar, and salt together.
3. With a pastry blender: Add the butter – no need to chop it first if your blender is sturdy, and use the blender to cut the butter into the flour mixture until the biggest pieces are the size of small peas. Toss in the blackberries, and use the blender again to break them into half-and quarter-berry-sized chunks.
4. Without a pastry blender: Cut the butter into small pieces with a knife, and work the butter into the flour mixture with your fingertips until the mixture resembles coarse meal. Roughly chop the blackberries on a cutting board, and stir them into the butter-flour mixture.
5. Both methods: Using a flexible spatula, add the ricotta and heavy cream to the butter mixture and stir them into form dough. Then use your hands to knead the dough gently into an even mass, right in the bottom of the bowl. Don’t fret if the raspberries get muddled and smudge up the dough.
6. With as few movements as possible, transfer the dough to a well-floured counter or surface, flour the top of the dough, and pat it into a circular disk about 1-inch high. With a large knife slice into six equal wedges. Transfer the scones to the prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until they are golden at the edges Cool on the pan for a couple minutes before transferring to a cooking rack. Allow to set and cool a bit before eating.

Take your first bite and savor the delicious taste of the whole wheat blackberry ricotta scones. This appetizing scone is ideal for any occasion especially these coming holidays.

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