Banana Blackberry Pancakes Recipe
bananas and blackberries folded into three buttermilk pancakes, garnished with fruit puree, butter & powdered sugar and served with real maple syrup
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Ingredients
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Pancake Batter
Fruit Puree
Serving
Method
Pancake Preparation
- 1
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- 2
Combine Wet Ingredients
In another bowl, whisk together the buttermilk, large egg, and melted unsalted butter until smooth.
- 3
Mash Bananas
In a small bowl, mash the ripe bananas with a fork until smooth.
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Stir in the mashed bananas and fresh blackberries, being careful not to overmix.
Cooking Pancakes
- 5
Preheat Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of butter.
- 6
Cook Pancakes
Pour 1/3 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
- 7
Repeat
Repeat with the remaining batter, greasing the skillet as needed.
Fruit Puree Preparation
- 8
Make Puree
In a small saucepan over medium heat, combine the blackberries, granulated sugar, and lemon juice. Cook for about 5 minutes, stirring occasionally, until the blackberries break down and the mixture thickens slightly.
- 9
Blend
Remove from heat and let cool. Then blend until smooth, if desired.
Serving
- 10
Plate Pancakes
Stack the pancakes on a plate. Top with a pat of unsalted butter and a dusting of powdered sugar.
- 11
Drizzle Syrup
Serve with real maple syrup and a side of the blackberry puree for drizzling.