Blackberry Olive Oil Pancakes

So, my camera has been in the kitchen all week, thus all the posts! These pancakes are my new favorite breakfast food. They taste almost like having blackberry pie for breakfast, they are that good. We had them this morning with blackberries some friends in July. Even though there was snow on the ground, it tasted like summer. Jason’s suggestion would be to use buttermilk, since the tang really does make a difference. Of course, we don’t generally keep buttermilk on hand, so I’ve made these with regular milk more often.

I got this recipe from a great food blog, www.ohsweetbasil.com.

Blackberry Olive Oil Pancakes

Adapted from José Andrés on Delish

1 ¾ c flour (tasty with whole wheat flour)

2 T sugar

2 t baking powder

½ t baking soda

¼ t salt

1 ½ c buttermilk (regular milk will do in a pinch)

¼ c extra-virgin olive oil, plus extra for cooking

1 egg

½ c fresh blackberries

Mix the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl.

Whisk in the egg, buttermilk, and olive oil until you have a smooth batter, then stir. Be sure to not over stir–it’ll make the pancakes tough and flat rather than being light and fluffy.

Carefully fold blackberries in to the batter.

Heat 2 tablespoons of olive oil in a medium sauté pan over medium-low heat. Ladle 1/4 cup of the pancake mixture into the pan and cook until golden brown. Flip the pancake with spatula and cook until golden brown on the second side. Repeat with the remaining batter, adding more olive oil to the pan as needed.

http://ohsweetbasil.blogspot.com/2009/09/blackberry-olive-pancakes.html