Blackberry Pancakes
When I was a little girl, we lived in a newly built house in a newly developed subdivision. My parents’ bathroom was big enough to have a slumber party in, there was an unpainted wooden fence surrounding the backyard, and the trees were only as tall as my father. It was as ordinary a place as you could imagine.
Except…There was a little bit of magic in the front yard. Right outside the front door, in a carefully planned flowerbed, a wild blackberry vine popped up. Unexpected. Untamed. And, to a six-year-old, ripe with possibility.
Maybe that’s why I love blackberries so much. Despite the fact that they’re less sweet than blueberries or strawberries, they’re rivaled only by the latter in the “my favorite berry” category. Because while they might be a little on the sour side, and they might have crunchier seeds than I’d like, they also still taste the same to me as they did then: unexpected. untamed. ripe with possibilities.
Not a bad taste for a weekend morning.
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This brings back great memories! In my grandfather’s back yard in Salem, OR there were blackberry bushes that lined the fence. We used to lay next to them on summer days & eat them all. It’s all very…the secret life of bees…great memories! I’ll make these this weekend.
Q: can I substitute the 1/2 c of whole wheat flour for a 1/2 c white flour?
Hi, Ceci. Thanks for stopping by. It’s funny how those childhood memories come rushing back the second you bite into something that you ate as a child, isn’t it? There’s a country song, “Strawberry Wine,” (Deana Carter, I think) that’s about taste-triggered memories.
Absolutely, you can substitute white flour for whole wheat. In general, it’s easier to substitute white for whole wheat than the other way around, because whole wheat is denser.
Let me know how your pancakes turn out!
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