Photo: Helen Norman; Prop Styling: Buffy Hargett Miller; Food Styling: Marian Cooper Cairns
Active
25
Total
25
Yield
Serves 4 

Serve up tall stacks of these tender, berry-studded pancakes at your next brunch and prepare for recipe requests from your friends and family. This recipe was created by the chefs at Blackberry Farm, an award-winning luxury hotel and resort in eastern Tennessee. The pancakes are cooked on a griddle at the resort, but you can also use your own nonstick pan or large skillet to make this recipe in lieu of a griddle. Whipped egg whites folded into the batter give the pancakes an incredible fluffy texture that you can’t beat. Really be sure to fold them carefully into the batter, though, so they don’t deflate on you. The creative addition of lemon zest and vanilla to the batter is a delicious pairing with the tangy berries and the little secret pancake weapon that makes these special. Ripe, sweet, in-season blackberries make a huge difference in this recipe. If great blackberries aren’t available, try blueberries or raspberries to get different tasty results. These Blackberry-Lemon Griddle Cakes are on the sweeter side, so maple syrup isn’t necessary (but not frowned upon, if you prefer!). Although they would make a wonderful accompaniment to something savory like bacon or breakfast sausage...

How to Make It

Step 1

Sift together first 5 ingredients in a large bowl. Whisk together buttermilk, egg yolks, lemon zest, and vanilla in a separate bowl; add to flour mixture, and stir just until moistened. Beat egg whites with an electric mixer on high speed until soft peaks form; fold gently into batter.

Step 2

Heat an electric griddle to 350°F; brush with melted butter. Drop batter by 1/4-cupfuls onto hot griddle; top each with 3 to 4 blackberries. Cook until edges are set and bubbles begin to appear, 2 to 3 minutes. Turn with a wide spatula, and cook until golden brown, 1 minute.