Blackberry Pancakes With Apple Butter
Apples and blackberries are great together, and here a buttery apple sauce tops blackberry-dotted pancakes. Use blueberries or raspberries as an alternative.
1 lb. tart apples
3 tablespoons brown sugar
a pinch of ground cinnamon
1 teaspoon fresh lemon juice
2 tablespoons butter
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
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.
To make the pancakes, sift the flour and baking soda into a bowl and stir in the cornmeal and sugar. Puit 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.
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.
Serve the pancakes topped with apple butter, a little cream and blackberries.
Brunch by Lousie Pickford
Ryland Peters and Small, $15.95
Photo credit: Photography by Ian Wallace