9 Grain Blackberry Pancakes

     I'm back to the 9 Grain Flour.  This time I wanted to make a sweet dish since last time I made the 9 Grain Bread (which was delicious!).  I had ideas to make cookies or a cake but they seemed a little too sweet for a 9 grain flour.  As I racked my brain I searched through my refrigerator and low and behold there was a pint of blackberries that needed to be used stat!

     Once I saw the blackberries I started thinking of breakfast.  I'm not a huge breakfast eater but when I do eat it I either have plain old toast or something sweet like french toast or coffee cake.  But these blackberries were about to be cooked in a 9 grain pancake.

      I'll be honest; I had no recipe but once I started measuring the consistency looked good so I went with it.  I added just a touch of both brown and white sugar along with a pinch of nutmeg to give the pancakes some flavor.  The blackberries went in at the end and were just gently mixed in so as not to turn the batter purple.

      These pancakes cooked up golden brown in minutes and the gorgeous purple black color of the blackberries really brightened them up.  I topped them off with a pat of butter, a little syrup, and a few fresh blackberries.  The result?  Fabulous!  The pancakes were just barely sweet and a bit tart from the berries.  They were light and fluffy and just about perfect.  The syrup added the right amount of sweetness and they made for a hearty and healthy breakfast.

9 Grain Blackberry Pancakes (a Hezzi-D original)
1 1/2 c. King Arthur Flour 9 Grain Flour
1 T. baking powder
1 t. salt
1 T. sugar
1 T. brown sugar
1 egg, beaten
3 T. butter, melted
1 1/4 c. low fat milk
1/2 t. nutmeg
1 c. fresh blackberries
1 t. lemon juice

1.  In a small bowl combine the flour, baking powder, salt, and sugars.

2.  In a medium mixing bowl beat the egg, butter, and milk together.  Add in the flour mixture and stir until just combined.  Stir in the nutmeg and lemon juice.

3.  Fold in the blackberries until just combined.  (Cut any large berries in half).


4.  Heat a large skillet over medium high heat and spray with cooking spray.  Pour two pancakes into the pan, each using about 1/4 cup of the batter.

5.  Cook for 3 or 4 minutes or until bubbles begin forming on the pancakes.  Flip the pancakes over and cook for 1-2 additional minutes or until the underside is golden brown.

6.  Remove to a plate and serve warm with butter, syrup, and extra blackberries.

     I'm back to the 9 Grain Flour.  This time I wanted to make a sweet dish since last time I made the 9 Grain Bread (which was delicious!).  I had ideas to make cookies or a cake but they seemed a little too sweet for a 9 grain flour.  As I racked my brain I searched through my refrigerator and low and behold there was a pint of blackberries that needed to be used stat!

     Once I saw the blackberries I started thinking of breakfast.  I'm not a huge breakfast eater but when I do eat it I either have plain old toast or something sweet like french toast or coffee cake.  But these blackberries were about to be cooked in a 9 grain pancake.

      I'll be honest; I had no recipe but once I started measuring the consistency looked good so I went with it.  I added just a touch of both brown and white sugar along with a pinch of nutmeg to give the pancakes some flavor.  The blackberries went in at the end and were just gently mixed in so as not to turn the batter purple.

      These pancakes cooked up golden brown in minutes and the gorgeous purple black color of the blackberries really brightened them up.  I topped them off with a pat of butter, a little syrup, and a few fresh blackberries.  The result?  Fabulous!  The pancakes were just barely sweet and a bit tart from the berries.  They were light and fluffy and just about perfect.  The syrup added the right amount of sweetness and they made for a hearty and healthy breakfast.

9 Grain Blackberry Pancakes (a Hezzi-D original)
1 1/2 c. King Arthur Flour 9 Grain Flour
1 T. baking powder
1 t. salt
1 T. sugar
1 T. brown sugar
1 egg, beaten
3 T. butter, melted
1 1/4 c. low fat milk
1/2 t. nutmeg
1 c. fresh blackberries
1 t. lemon juice

1.  In a small bowl combine the flour, baking powder, salt, and sugars.

2.  In a medium mixing bowl beat the egg, butter, and milk together.  Add in the flour mixture and stir until just combined.  Stir in the nutmeg and lemon juice.

3.  Fold in the blackberries until just combined.  (Cut any large berries in half).


4.  Heat a large skillet over medium high heat and spray with cooking spray.  Pour two pancakes into the pan, each using about 1/4 cup of the batter.

5.  Cook for 3 or 4 minutes or until bubbles begin forming on the pancakes.  Flip the pancakes over and cook for 1-2 additional minutes or until the underside is golden brown.

6.  Remove to a plate and serve warm with butter, syrup, and extra blackberries.