Blackberry pancakes

This evening F and I used up the blackberries I found earlier in blackberry pancakes, adapted from a recipe by Nigella Lawson in "How to Be a Domestic Goddess".  I had intended to make a whole stack and drizzle them with pine honey, but we were full after one each.  

The batter is in the fridge, maybe for breakfast.  Outside the sky is still blue, and the trees the very dark green they hold in the twilight.  It is warm and still, a beautiful evening.

Blackberry pancakes

This recipe serves at least six as a pudding

For the pancakes

300ml milk

225g self raising flour

2 organic free range eggs

a tablespoon of sugar (or honey if you prefer)

30g butter, melted

For the filling

two handfuls of wild blackberries, washed

a couple of tablespoons of cassis or port

a teaspoon of honey

Put all the ingredients into a bowl and mix (with an electric blender, ideally).  Leave in the fridge for 20 mins or so to settle. 

Meanwhile, chop the blackberries in half.  I mixed them with the remaining syrup from the Pears au Vin last night, but a little cassis or port with honey would do the trick.  Set aside until ready.

Heat the pan with a nob of butter and spoon in the pancakes (Nigella says pour, I found the batter to be too thick for that).  When the first side is cooked (when it starts to bubble through to the top) spoon over a tablespoon of the blackberry mixture into the centre and deftly flip over.  I find it difficult to do this, but you get the hang of it after a few experimental disasters.

Serve with creme fraiche and maple syrup or pine honey. Yum.