1 recipe Buttermilk pancake batter (recipe follows) 4 each Ripe peaches, peeled and cut into wedges (12ths); room temperature ½ cup Whole blackberries As needed Blackberry butter (recipe follows) As needed Powdered sugar 4 each Mint sprigs
1. Heat a non-stick griddle or large skillet over medium-high heat. Pour batter on griddle about 1/3 cup at a time. Sprinkle each pancake with about 4 peach wedges. When bubbles appear on the top of the pancakes and the bottom is brown, flip and cook until browned.
2. Stack two or three pancakes on a warm plate, place four of the reserved peach wedges and about three blackberries or so on top along with a spoonful of blackberry butter. Sprinkle with powdered sugar and serve with warm maple syrup and a sprig of mint.
1 cup Unbleached all-purpose flour 2 tsp. Sugar 1 Tbsp. Cornmeal ½ tsp. Salt ½ tsp. Baking powder ¼ tsp. Baking soda ¾ cup Buttermilk ¼ cup Whole milk (may need a Tbsp. or so more if batter is too thick) 1 large Egg ½ tsp. Vanilla extract 2 Tbsp. Unsalted butter, melted
1. In a large bowl, sift together dry ingredients. In a separate bowl, whisk together the buttermilk, milk, egg and vanilla.
2. Add the wet to the dry ingredients and stir until just mixed. Fold in the butter.
Yield: ½ cup 1 cup Blackberries 1 Tbsp Sugar ¼ cup (1 stick) Butter, unsalted
1. Combine the berries and sugar in a stainless steel saucepan. Bring to a boil, lower heat and simmer 10 minutes of so (until juices have reduced to a syrupy consistency). Remove from the heat and cool; strain.
2. Place the butter in the bowl of a food processor and soften. Add the berry mixture and pulse until incorporated. Refrigerate until ready to use.