It’s blackberry season here in WA state and this year they are incredibly sweet and juicy! Before you head out to start picking, beware!
The blackberry vines are long and have lots of sharp thorns so it’s easy to get caught and scratched. Mother Nature protects the sweetest berries (or maybe she’s saving them for the bears) so you will always find the juiciest berries way up high or nestled deep in thorny vines. Make sure you wear a long-sleeved top, gloves, and bring a cutter that will allow you to reach into thick vines. Blackberries grow everywhere which sounds fun but the reality is that the vines grow out of control and take over if you’re not careful with pruning.
Our prolonged rainy season followed by a hot summer has created an incredible season for blackberry picking. The berries are getting over ripe in the heat and we can smell the sweet fermentation on our trail walks. It’s incredible and will makes a lasting summer impression:)
Taking advantage of the fresh, local produce fun and healthy. Today I’m preparing an easy compote to go over my buttermilk pancakes. The recipe follows! Don’t forget to tag us if you make these. We’d love to see your photos!
Buttermilk Pancakes with Blackberry Compote
- 1 and 1/4 cup of all-purpose flour
- 4 TB sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 cup sour cream
- 1 egg
- 2 teaspoons of vanilla extract
- chocolate chips, blueberries, maple syrup, butter ~ for topping
- Combine dry ingredients (1-5) in a large bowl.
- Whisk buttermilk, sour cream, egg, and vanilla.
- Add wet ingredients to dry ingredients and stir (will be lumpy)
- Heat your skillet (I use my Le Cruset) and add enough butter to cover the pan when melted.
- Spoon in three pancakes and cook over a low to medium flame. These little cakes get fluffy so cook them slowly.
- 2 cups blackberries
- 1/3 cup sugar
- 1/3 cup water
In a medium size cooking pan, combine all of your ingredients. Simmer over a low heat until the mixture cooks down into a liquid. So easy!