We'll Never Tell Blackberry Pancakes

What a bonus to our usual neighborhood strolls! We were all elated upon discovering this fruitful bush!

While O and I braved the prickers and poison ivy surrounding these gems, my baby boy waited in the stroller patiently (for once!), plied with blackberries.

Something about grasping a berry at its peak, before the birds, feels triumphant. A return to the way our ancestors lived. The pride of discovery. The thrill of thriftiness.

We picked and tasted. Tasted and picked. Nostalgia and euphoria buzzed through the air. For a few minutes, we were living the pages of a Robert McCloskey book.

My boys and I continued walking once our blackberry high subsided. We playfully schemed about how we'd avoid telling any passersby about the location of this magical bush, if they happened to notice our bounty or our seedy grins and stained fingers.

We agreed we'd never tell.

At least not for 10 seconds anyway. We soon ran into the nicest neighbor-friend and offered her a berry and . . . and the truth just tumbled out! Well, now that the secret's out, we might as well throw in a super recipe, too.

We'll Never Tell Blackberry Pancakes
adapted from Amy’s Cooking Adventures Original Recipe
Serves 4
1 ¼ c whole wheat flour
2/3 c unbleached all-purpose white flour
1 1/2 t baking soda
3/4 t sea salt
1 1/2 heaping T brown sugar
1 1/2+ cup buttermilk (we got sick of buying buttermilk and used this site to make our own)
1 1/2 T olive or softened organic coconut oil
1-2 eggs
1 c blackberries, mashed

3/4 T orange zest

In a mixing bowl, whisk together the flours, baking soda, and salt.

In a separate bowl, whisk together the brown sugar, buttermilk, oil, and egg.

In a third bowl, mash the blackberries with a fork. Stir in the orange zest.

Pour the liquid ingredients into the dry ingredients and stir until just combined (batter will still be very lumpy). Fold in the blackberry mixture. Thin mix with extra buttermilk, if desired.

Drop 2-3 tablespoons full of batter onto a hot skillet. Cook for 2-3 minutes or until browned on one side. Flip and cook for 2-3 minutes on the other side.

Tell us you don't love their spongy texture and citrus notes!

O enjoyed photoshop this morning . . .

Thanks for reading all the way to the end! Here's a bonus recipe . . .
O's Auntie Trish, who just berry picked on Long Island, recommends an awesome smoothie, which we've been loving, too. Blend: coconut milk, frozen banana, blackberries. Like a dessert.