My neighbours were slightly bemused, the other day, by the sight of the local nutter, in his dressing gown, picking blackberries at six in the morning.
Well, I couldn’t sleep. I had been awake for an hour trying to think up a new recipe for blackberries. Beyond the usual pies and crumbles, what do you use them for?
I decided on blackberry pancakes for breakfast, since the hot summer months had provided a bumper crop. And not the thin, French kind, I opted for the proper, thick American kind.
Firstly you need two good handfuls of blackberries. Rinse them well in a colander.
You also need:
- 135 grams of plain white flour.
- 1 teaspoon baking powder
- Half a teaspoonful of salt
- 2 tablespoons of caster sugar
- 135ml of milk
- 1 large egg
- 2 tablespoons of butter
Weigh out the flour and add the baking powder, sugar and salt to the weighing scale’s pan. Take a mixing bowl and crack the egg into it. Whisk it up well, and add the milk. Whisk it up some more, and then slowly start adding the dry ingredients. Whisk well as you do so until you have a nice smooth batter mixture.
Add the butter to a microwavable dish and heat for thirty seconds or until it has melted. Add half to the batter mix and stir in. Next take a thick based frying pan and place on a medium heat. Leave it for a minute to heat up and add the other half of the butter.
Once the pan is hot and the molten butter is sizzling slightly, add a small amount of batter to the pan. Enough to cover, say, a DVD. Add the blackberries to the batter in the pan.
After about thirty seconds the edges of the pancake will raise. Take a spatula and flip the pancake over before it burns. Once it is brown on both sides, place it on a plate. You should have enough batter for four pancakes.
I serve mine with a little icing sugar and some cold butter.
That’s it, practice makes perfect.
By chef Nick Gilmartin who can be contacted on @Nick1975 or find out more here. Photos by Nick & Brum Faves