About This Recipe
Breakfast or dessert? Your choice! When my Mom would serve my kiddo's this for breakfast she rationalized the ice cream as a substitute for eggs and milk.?! How could I argue with that. They were the Grandparents spoiling my children at their house. The kids loved to visit them! TVF Preserves add all the fruit flavors they need, as an ingredient in the pancakes or on top of the ice cream. Yum!
Ingredients
3/4 cup milk
2 tablespoons white vinegar1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
3 tablespoons TVF Seedless Blackberry Preserves, extra for the topping
1+ cup fresh blueberries or other fresh fruit.
more butter for the pan
Preparation
Mix the milk and vinegar and let it sit for a minute or two (making “buttermilk”).
Whisk the dry ingredients together. Whisk the egg, milk, 1 tablespoon of TVF Seedless Blackberry Preserves and melted butter into the dry ingredients & mix to combine (It should be mostly smooth, not a real chunky blend.).
Let mixture rest for a 10 minutes. After resting to allow the flavors to combine, add the other 2 tablespoons of TVF Seedless Blackberry Preserves to the mixture. Stir to mix the preserves into the batter but keep some of the preserves in small chunks so you get a pop of blackberry flavor in the pancakes while eating.
Heat a griddle or heavy pan over medium heat (between 3 & 5 setting on your stove.) Melt a little smear of butter in the pan or griddle in the area & the size of the pancake you will be cooking. The extra butter on the pan adds some crispness to the outside of the pancakes.
Pour about 1/3 cup of batter into the hot griddle and spread it out in a flat circle (it will be fluffy & thick). If you want to add other fresh fruit, now is the time to arrange a few on top. Cook until you see little bubbles that pop on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are nicely toasted and cooked through.
You can serve with fresh berries, more butter and maple syrup. Sample a bite before you add either. Mine are crispy on the outside, buttery & sweet without adding extra.
Makes 4 to 5, 6-inch pancakes per batch.
