Some things I love about summer:
1. Wearing open-toed heels to work and not having my feet freeze off at my desk by mid-morning.
2. Working out outside in the warm summer sunshine.
3. Lazing the weekend away reading books in the hammock.
5. Fresh berries picked straight from our yard.
You guys, home ownership had finally paid off! No, I’m not talking about that warm, fuzzy feeling you get when you buy your first home (although, not knocking it, that’s wonderful, too). When we bought our house back in 2009, the first thing we did was rip the front yard out and plant a mini orchard: citrus trees, stone fruit trees, and berries! Not without some hassle (those aphids can be a pain!), our little orchard is finally coming into its own. In particular, our strawberry and raspberry plants are going nuts right now. Like, I can hardly keep up with all this fresh fruit. I think we might need to open a U-Pick stand in our driveway if this continues. Friends? Family? Please come pick some stuff…
Anyway, I came home from work last night and glanced over at the berry bushes. Little red raspberries hung like jewels in the evening sunlight, barely clinging to the branches, just waiting to be picked. Well, who am I to ignore that? I saw a recipe on Pinterest for poppy seed pancakes and thought I’d give them a go with some smashed raspberries on top. Perfection. Plus, who doesn’t love breakfast for dinner, right?
Poppy Seed Buttermilk Pancakes
recipe from 101 Cookbooks
2 cups white whole wheat flour (or unbleached a-p flour)
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine grain sea salt
1/3 cup poppy seeds
1/2 cup sunflower seeds, toasted until deeply golden
2 1/4 cups organic buttermilk
2 large organic eggs, lightly beaten
2 tablespoons butter, melted
butter, to serve (and for pan)
Combine the flour, baking powder, baking soda, salt, poppy seeds and sunflower seeds in a large bowl. In a separate bowl, combine the buttermilk, eggs and melted butter. Add the wet ingredients to the dry ingredients and stir it all together until just combined. This is a thick batter and a few lumps are ok, you don’t want to over-mix it.
Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Pour about 1/4 of a cup of batter into the skillet. You might have to press it down a bit to get it even in thickness. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. Serve with a golden pat of butter and a spoonful of raspberry smash. Maple syrup would be equally good here.
1 cup fresh raspberries
2 Tbsp. water
Combine berries and water in a small sauce pan. Turn heat to medium and let the mixture come to a bubble. Let simmer for a few minutes and then smash about half the berries with the back of a spoon. Keep cooking until some of the liquid evaporates and the syrup thickens to your liking, about 5 minutes. This is a very loose recipe. If you like a thinner syrup, add more water. Thicker? Add less water and cook it longer. Enjoy!