BLACKBERRY BUTTERMILK PANCAKES

Blackberry Buttermilk Pancakes image

Bursting with berry-rich flavor, these fluffy flapjacks are perfectly complemented by a quick-fix blackberry syrup. Fix a big batch on the weekend, then freeze individual pancakes for quickly warmed breakfasts all week long.

Provided by By Tieghan Gerard

Categories Breakfast

Time 25m

Yield 4

Number Of Ingredients 11

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Ingredients

1/3 cup cold water
1 tablespoon cornstarch
2 1/4 cups fresh or frozen (thawed) blackberries
1/4 cup sugar
2 tablespoons real maple syrup
1 teaspoon vanilla
2 cups Original Bisquick™ mix
1 cup buttermilk
2 eggs
1 teaspoon vanilla
1/2 to 3/4 cup fresh or frozen (thawed) blackberries, lightly mashed

Steps:

In 2-quart saucepan, beat cold water and cornstarch with whisk until cornstarch is dissolved. Add the 2 1/4 cups blackberries, the sugar, maple syrup and vanilla. Heat to boiling over medium-high heat, stirring frequently and breaking up blackberries with a fork until mashed. Reduce heat; simmer 5 to 10 minutes. Remove from heat; set aside. The mixture will thicken slightly as it cools.
In medium bowl, place Bisquick mix; add buttermilk, eggs and vanilla. Mix until just combined, being careful not to overmix. Stir in the mashed blackberries. Let stand 5 minutes.
Heat 10-inch skillet or griddle over medium heat (grease if necessary). Spoon batter into 1/4 cup rounds, and cook until bubbles form on top, 2 to 3 minutes. Turn; cook a minute or two longer. Repeat with remaining batter. Serve hot with blackberry syrup.

Nutrition Facts : Calories 460, Carbohydrate 71 g, Cholesterol 100 mg, Fat 2, Fiber 5 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 28 g, TransFat 0 g