Tuesday, October 18, 2011
I made these pancakes one morning after I woke up wondering how to use up some blueberries and blackberries that were about to over-ripen. I went a little crazy at the grocery store and ended up with much more than we eat in a week so I had about a cup of blueberries and a generous half cup of blackberries.
You know what I wonder: Why did neither of these berries end up being called "purple berries" when they both bleed purple? Blueberries, you pass because you are at least blue on the outside. But blackberries, what's up with that?!
I started by mashing the blackberries with a masher thing (I'm a professional, you know) and then put together the pancake mix according to an old soiled-but-loved copy of Better Homes "New Cook Book." I followed the whole wheat version, because whole wheat totally cancels out syrup. That's a fact. After the batter was prepared I folded in the mushed blackberries and then tossed in the blueberries. And I must say, it looked like go-gurt-- probably edible, possibly radioactive. It was the sickly artificial kind of color kids go nuts for these days. Luckily, cooking made them much more attractive. And edible, which is also important.