Blackberry Pancakes
User Reviews
5
Blackberry Pancakes
Description
The batter blends dry ingredients like flour, sugar, baking powder, and baking soda with wet components—milk, melted butter, egg, vanilla extract, and white or apple cider vinegar. The reaction between baking soda and vinegar produces bubbles that tenderize the pancakes, making them fluffy without imparting a vinegar taste. Blackberries are carefully folded in at the end to avoid breaking them up, maintaining bursts of berry flavor.
Cooking over medium heat in buttered non-stick pans yields golden pancakes with lightly crisp edges and tender centers dotted with sweet-tart berries. Small bubbles on the surface signal readiness to flip. The pancakes can be kept warm in a low oven between batches.
They serve well with classic maple syrup, lemon juice and sugar, fresh berries, or blackberry compote. These toppings complement the berries' natural sweetness and provide options for different flavor profiles.
The recipe suggests using frozen berries without thawing and explains how the chemical leaveners and vinegar work together to create a light texture. Gentle folding preserves blackberry pieces within each pancake.
Ingredients
- 1 cup all-purpose flour plain flour
- 1 tablespoon sugar
- 2 teaspoon baking powder
- ¼ teaspoon baking soda bicarb of soda
- ¾ cup milk
- 2 tablespoon butter melted
- 1 egg
- 2 teaspoon vanilla extract
- 1 teaspoon white vinegar or apple cider vinegar
- 1 cup blackberry fresh or frozen (if frozen, don’t thaw first
- 2 tablespoon butter divided, for frying
Instructions
- Add the flour, sugar, baking powder and baking soda to a large mixing bowl and whisk to combine.
- Add the milk, melted butter, egg, vanilla and white vinegar to a separate bowl and whisk to combine.
- Pour the wet ingredients into the dry and gently whisk until just combined (the batter will still be lumpy, but you won’t see streaks of flour).
- Gently mix in the blackberries.
- Heat a teaspoon of the butter in a non-stick frying pan or skillet over a medium heat. Add a ladle (about ¼ cup) of batter. When the centre begins to bubble, turn it over and cook until both sides are golden. Repeat until the batter is all used.
- Pancakes can be kept warm in a low oven. Delicious drizzled with maple syrup.
Notes
- Use baking soda, baking powder, and vinegar combined to achieve fluffy pancakes without a vinegar taste.
- Do not thaw frozen blackberries before mixing to keep them intact.
- Gently fold blackberries into batter to avoid breaking them up.
- Flip pancakes when small bubbles appear in the center for best results.
- Keep cooked pancakes warm in a low oven until serving.
- Enjoy with maple syrup, lemon and sugar, blackberry compote, or yogurt and fresh berries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6pancakes
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 41mg | 14% |
| Sodium | 156mg | 7% |
| Potassium | 280mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 426IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 121mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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