Saturday, October 11, 2014

Purple (Blackberry Buttermilk) Pancakes, Cutie Pies & Pink Roses

I promise I haven't completely fallen off the blogosphere!  This year has been insanely crazy on so many levels.  In July, we moved into a new home, so we've been busy setting up house and decorating.  I'll have to share some photos of my new kitchen with you in my next post.  

Because of all the packing, moving and disarray, my food photo studio has yet to be re-assembled in the new house.  It's coming VERY soon, though!  Then, I'll be back up and running in full force.  Because you know what?  I've missed you guys! :)

Throughout all the moving chaos, my nieces and I have carried on our tradition of Sunday morning breakfast goodies after a sleep-over.  One such morning involved Purple (err, Blackberry!) Pancakes and hand-picked knock-out roses from the new garden.  I thought I'd have some fun and change up my favorite Buttermilk Pancake recipe with some chopped blackberries.  They added such a terrific color, that these photos don't even do them justice.  They were just as much fun to eat, as they were to make.

While I was busy in the kitchen whipping up these pancakes, Brad took the girls out into the garden to pick some roses.  They came back in proudly showing off their new hair accessories (the girls...not Brad..Hah!), while carrying a cute little bouquet for me to display in the kitchen.  It was a perfect morning.

Bon Appetit, my friends!

Blackberry Buttermilk Pancakes
Adapted from:  The Ultimate Southern Living Cookbook by Julie Fisher Gunter
Yield:  18 (4-inch pancakes)

2 cups all-purpose flour
2 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tbsp sugar
2 large eggs, lightly beaten
2 cups buttermilk
1/4 cup vegetable oil
1 heaping cup of fresh blackberries, roughly chopped
Maple syrup

Combine first 5 ingredients; stir well.

Combine eggs, buttermilk, and oil in a bowl;  add to flour mixture, stirring just until dry ingredients are moistened.  Stir in blackberries.

For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle.  Cook pancakes until tops are covered with bubbles and edges look cooked;  Turn and cook other side.  (Store unused batter in a tightly covered container in refrigerator up to 1 week.  If refrigerated batter is too thick, add milk or water to reach desired consistency.)

Serve pancakes warm with butter and maple syrup.

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Kimberlee Stevenson said...

Those pancakes look so good and I have some blueberries that I need to use.

Celeste said...

Thanks for stopping by, Kimberlee! :)