Pancakes with Fresh Blackberry Topping

By tulawdog

Ingredients

• For the Pancakes:
• 1 1/4 cup AP flour
• 3 tsp. baking powder
• 1 Tbsp. sugar
• 1/2 tsp. salt
• 1 egg, separated
• 1 cup milk
• 2 Tbsp. vegetable oil
• For the topping:
• 1 cup sugar
• 1/2 cup water
• 2 cups blackberries

Preparation

Step 1

Start the syrup about half an hour before you want to eat pancakes. Stir the three ingredients together in a medium saucepan and bring to a simmer over medium-high heat. Turn the heat down to medium, but keep it high enough to maintain a full simmer. Crush the blackberries a little with a spoon or potato masher. Allow to simmer for 20 minutes. After the 20 minutes, remove from the heat (put in the freezer if you’re in a hurry). As it cools, it will get thicker, like a pancake syrup or something.

For the pancakes, sift the dry ingredients (flour, baking powder, sugar and salt) into your favorite pancake-making bowl. Whip the egg white until it is at the soft peak stage. In a separate bowl, stir together the egg yolk, milk and oil. First, add the yolk/milk/oil mixture into the dry ingredients and stir to combine. Next, fold in the egg whites.

Pancakes with Fresh Blackberry Topping

With a little bit of oil in the pan (not even enough to cover the bottom), heat a skillet on medium-high. When it is hot (it’s important to wait until it’s actually heated!), drop the pancakes onto the pan (1/4 cup makes a pretty large pancake, so use somewhat less than that). They are ready to flip when about 50-75 percent of the top surface area is covered with little bubbles – you’ll also know because they should separate easily from the bottom of the pan. Flip and cook for about half the time on the other side. Both sides should have a nice amount of browning.