I've gotten into this routine where I have been staying in too much during the week. I go to work, take the train home, do a workout video (this one or any of these are some of my favorites), and cook dinner. It's not even snowing yet!!! But it's literally pitch black when I leave work, so I feel like it's midnight when in actuality it's 5pm. So weird and strange. I can definitely feel the mood changes over the past week. Everyone seems more melancholy and tired all the time, since it gets dark so early and throws everyone off. Or, maybe we are all just ready for the upcoming holiday breaks!?
Kyle is convinced we are putting up Christmas decor this weekend (!?!?) I say we need to at least wait until the week of thanksgiving. But, who am I kidding. We LOVE Christmastime and all the cheeriness that comes with it. The earlier the decor comes up, the longer we get to enjoy it! No shame there, right?
Now on to these pancakes—which I may make again this weekend if I have the time. They are made with real buttermilk, making them super fluffy and delicious, and a fresh blackberry lemon sauce to top. We have a trick when we make pancakes, since it usually takes forever to cook them—where we heat the oven to 200°F and keep the pancakes warm on an oven safe plate until the rest are ready! It's amazing—because it's no fun when pancakes are cold. Although, by the time I took photos of these, it was already lukewarm...but still so good!
I hope you can be inspired to make a yummy breakfast this weekend! Happy Friday!
Buttermilk Pancakes with a Blackberry Lemon Compote (makes 6-8)
Ingredients:
- 1 1/2 cups flour
- 1 tbl. sugar
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups buttermilk
- 1/4 cup milk
- 2 eggs
- 1 tsp vanilla
- 2 tbl. butter, melted
For the compote:
- Juice of half a lemon
- 1 cup fresh blackberries
- 2 tbl water
- 2 tbl sugar
Directions: Whisk together dry ingredients in medium sized bowl. In a large bowl, beat together eggs until smooth. Add buttermilk, milk, melted butter, vanilla, and stir to combine.
Heat griddle or large skillet over medium heat. Oil or butter pan. Combine wet and dry ingredients into larger bowl. Using a 1/4 measuring cup, spoon batter into skillet. Brown batter on both sides and keep warm in oven until ready to serve.
For the compote: In a small saucepan, heat blackberries, sugar, water, and lemon juice over medium heat until bubbly. Crush blackberries with fork, and continue stirring until thick.