That’s what we had for breakfast and lunch last Saturday. The pancakes and sauce were a match made in heaven – boy, did we stuff our faces with them (it wasn’t a pretty sight). *grin* In our defense, we hadn’t had pancakes in a while and the combination was oh so delicious! Give it a try and you’ll know what I mean. Enjoy!
Please note that this blackberry sauce is not the same as the one in the Orange Chiffon Cake post. This recipe is lightly adapted from the Blueberry Sauce recipe in The Professional Pastry Chef by Bo Friberg.
Blackberry Sauce (Makes about 3 cups)
7 ounces granulated sugar
1½ cups Northland Cranberry Blackberry juice
1 tablespoon orange juice
3 tablespoons rum
2 tablespoons cornstarch
1 dry pint or 12 ounces blackberries
Place the sugar and cranberry blackberry juice in a saucepan. Combine the orange juice, rum, and cornstarch and stir until cornstarch is dissolved. Incorporate into the cranberry juice mixture. Bring to a boil and cook for a few minutes. Remove from heat and stir in blackberries. Cool and serve. Store leftover covered in the fridge.
Below is the recipe for our favorite pancake mix. The full recipe can be found in the King Arthur Flour Whole Grain Baking cookbook (I love this book!) or on the King Arthur Flour website. We store our homemade mix in the freezer and use as needed to make a batch or two of pancakes.
Whole-Grain Pancake Mix (Makes 10 cups dry mix)
4 cups King Arthur white whole wheat flour
1 cup King Arthur Unbleached All-Purpose Flour
3½ cups old-fashioned or rolled oats
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil
Click here for the full preparation method on how to make the pancake mix and on how to use it to make pancakes.