1cup(150g / ½ pint) blackberriesfresh or frozen (if frozen, don’t thaw first)
2tablespoonbutterdivided, for frying
Add the flour, sugar, baking powder and baking soda to a large mixing bowl and whisk to combine.
Add the milk, melted butter, egg, vanilla and white vinegar to a separate bowl and whisk to combine.
Pour the wet ingredients into the dry and gently whisk until just combined (the batter will still be lumpy, but you won’t see streaks of flour).
Gently mix in the blackberries.
Heat a teaspoon of the butter in a non-stick frying pan or skillet over a medium heat. Add a ladle (about ¼ cup) of batter. When the centre begins to bubble, turn it over and cook until both sides are golden. Repeat until the batter is all used.
Pancakes can be kept warm in a low oven. Delicious drizzled with maple syrup.
If you're looking for vegan blackberry pancakes, simply add blackberries to my super fluffy Vegan Pancakes.The baking soda, baking powder and vinegar all work together to make these really light and fluffy pancakes. Don't worry, they don't taste vinegary.If using frozen blackberries, don't thaw them first.When mixing in the blackberries, do it gently so the berries don't break up int the batter.You'll know the pancakes are ready to flip when small bubbles appear in the centre.Keep pancakes warm while you make more by placing them into a low oven.Serving suggestionsTry them with these toppings:Maple syrup - it's a classic!Go British with a sprinkle of granulated sugar and a drizzle of lemon juice.Try a dollop of Blackberry Compote - ready in just 15 mins with 3 ingredients.Drizzle with yogurt and fresh berries.