Blueberry pancakes with blackberry topping

Pancakes are designed to bring people together! They are the ultimate reason to gather around the stove and have fun:) This easy-to-make and delicious treat can be cooked at any place (that has a stove and skillet:)) any time.
This recipe is based on natural sour milk which acids react with the baking soda differently than milk, usually making pancakes fluffier. It can be replaced by the other fermented dairy products such as yogurt or buttermilk.

Ingredients

Pancake batter
1 cup blueberries
2 cups / 500 ml sour milk
1/3 cup / 80 ml olive oil
2 medium eggs
zest of 1 lemon
1 1/3 cups all-purpose flour
1/4 cup brown sugar
1/2 teaspoon salt
1/3 teaspoon bicarbonate of soda
a squeeze of lemon
Blackberry topping
1 cup blackberries
2 tablespoons water
1 tablespoon sugar
a squeeze of lemon
1/2 teaspoon cornstarch, optionally

Method

In a medium bowl, lightly whisk sour milk, oil, eggs, lemon zest, sugar and salt. Sift in flour. Add a squeeze of lemon juice to bicarbonate of soda and pour it over the flour. Stir until the dry and wet ingredients are just incorporated (only do not overmix, it will make the batter tough. A few lumps are okay). Fold in blueberries. Let the batter sit undisturbed for 10 minutes.

Brush a non-stick skillet with a little vegetable oil and heat over medium heat. Spoon the batter into the skillet and cook medium-sized pancakes until bubbles appear, pop and form holes that stay open on the surface of the pancake. Flip over and cook only for a few seconds on the other side as blueberries will burst. Repeat the process on a dry skillet surface until all the batter is gone (it already contains oil). Serve warm with a berry topping, yogurt, berries, nuts or whatever you like:)

For the blackberry topping: combine blackberries, water, sugar and lemon juice in a saucepan (add starch – it you want a bit thicker, syrup-like topping). Simmer until the sugar dissolves (and thickens, if cornstarch added), about 5 min. Pour over the pancakes.

Bon Appetit!