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
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.
Wish we could get all types of fresh berries here is Sibu. Even imported strawberries are so costly here, it’s about RM28 for a small packet & it’s not fresh either!
Yikes! That’s really expensive. Even here, the berries can get pretty pricey (not like in M’sia of course) especially when they are not in season. I usually wait until they are before I buy them. For these blackberries, I paid $2.99 for an 18-ounce pack. It must have been in season somewhere. :-D If you ever plan to visit, come around late May and we can pick our own strawberries! I have to say though that I miss a lot of the tropical fruits I used to take for granted – papaya, guava, starfruit, durian etc. Sigh…if only we can have the best of both worlds. Are you guys ready for CNY?
We are now enjoying the king of all fruits season, duku langsat, mata kuching & dabai. Have been eating durians the whole of last week. Uncle Tony’s 3rd son, Ing Kiat & his wife just had a baby boy, so Aunty Lancy asked to come for mee sua on the 1st day of CNY.
June, you’re making me drool. :-D It has been more than a decade since I had all of those. I so miss dabai (or kana as we used to call). I remember eating lots of kana at Ah Kong and Ah Ma’s house when Ah Kong was still alive, and I remember how we used to like to eat the inside of the kana’s seed. I even attempted to chop those slippery seeds with a cleaver back in those days. It’s a miracle I still have all my fingers. LOL Please pass my congratulations to Uncle Tony and family.
Your pancake looks great!
Thanks, Sonia. :-D
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