Happy Monday, everybody! What did y’all do this weekend? Dan and I were shockingly social and productive — instead of lounging around in our PJs and playing video games all day, we actually went out and did stuff. We ran errands, got long overdue haircuts, discovered a great new seafood place within walking distance of our condo, went hiking (and got just a little lost in the middle of a Civil War battlefield), and even squeezed in some fun with friends at our favorite vineyard. Phew. It was definitely an action packed weekend. Amazing how much motivation a little sunshine and warm weather can inspire in two couch potatoes, isn’t it?
If you need more proof of our weather-inspired motivation and productivity, this breakfast spread should do the trick. I, a person for whom the hours before noon don’t exist on weekends, woke up at 8am on Sunday. To make pancakes. With homemade blackberry sauce. And bacon. And strawberry mimosas! All before heading off on a 5 mile hike! Impressed?
These fluffy pancakes were the perfect fuel for our hike. Fluffy and soft, filling without being too heavy, and amazingly delicious with the tangy-sweet blackberry sauce. Guys, that sauce…I could have eaten the whole jar of the stuff by itself. I honestly may have to put it on everything from now on. And hey, berries (with some sugar) are good for you, so if you think about it a certain way, I’m making healthy life choices here. Definitely.
Buttermilk Pancakes with Blackberry Sauce (Pancake recipe slightly adapted from Tracey’s Culinary Adventures)
- 2 cups flour
- 2 tbsp sugar
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 cups buttermilk
- 1/4 cup Greek yogurt
- 2 large eggs
- 3 tbsp butter, melted
- 2 pints ripe blackberries, washed and dried
- 1/3 cup sugar
- 1 tbsp lemon juice
- 1/2 tbsp corn starch
- In a large bowl, mix together dry ingredients.
- Add buttermilk and stir until everything is just mixed and wet.
- Whisk in yogurt, eggs, and melted butter. Cover bowl with plastic wrap and refrigerate while you’re making your blackberry sauce.
- Dump blackberries and sugar into a heavy bottomed pot or skillet. Cook on medium-high heat, stirring constantly, until sugar is melted and mixture is juicy.
- Using a spatula, gently squish/breakup your whole berries.
- Stir in lemon juice and corn starch.
- Allow mixture to simmer and bubble for 2-3 minutes, then turn off the heat and set pot aside. Mixture should thicken a bit as it cools.
- Heat up a griddle or pan on medium heat (I set my griddle at about 300 degrees). Spray lightly with cooking spray.
- Take your pancake batter out of the fridge and spoon some of it onto your heated griddle or pan.
** You can make these as big or small as you want. I used about 1/4-1/3 cup batter per pancake.
- When bubbles start forming on the surface of your pancake, flip it over to cook on the other side. Another 2-3 minutes should be fine. Keep doing this until all your batter is cooked.
- Plate pancakes in a stack.
- Spoon blackberry sauce generously over the top of your stack.
** You don’t really even need syrup but I bet whipped cream would be good with these!