Blackberry Buttermilk Pancakes Recipe

Name: Blackberry Buttermilk Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1/3 cup cold water; 1 tablespoon cornstarch; 2 1/4 cups fresh or frozen (thawed) blackberries; 1/4 cup sugar; 2 tablespoons real maple syrup; 1 teaspoon vanilla; 2 cups Original Bisquick™ mix; 1 cup buttermilk; 2 eggs; 1 teaspoon vanilla; 1/2 to 3/4 cup fresh or frozen (thawed) blackberries, lightly mashed

Ingredients

1/3 cup cold water
1 tablespoon cornstarch
2 1/4 cups fresh or frozen (thawed) blackberries
1/4 cup sugar
2 tablespoons real maple syrup
1 teaspoon vanilla
2 cups Original Bisquick™ mix
1 cup buttermilk
2 eggs
1 teaspoon vanilla
1/2 to 3/4 cup fresh or frozen (thawed) blackberries, lightly mashed

PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 4 servings

Instructions

In 2-quart saucepan, beat cold water and cornstarch with whisk until cornstarch is dissolved.
Add the 2 1/4 cups blackberries, the sugar, maple syrup and vanilla.
Heat to boiling over medium-high heat, stirring frequently and breaking up blackberries with a fork until mashed.
Reduce heat; simmer 5 to 10 minutes.
Remove from heat; set aside.
The mixture will thicken slightly as it cools.
In medium bowl, place Bisquick™ mix; add buttermilk, eggs and vanilla.
Mix until just combined, being careful not to overmix.
Stir in the mashed blackberries.
Let stand 5 minutes.
Heat 10-inch skillet or griddle over medium heat (grease if necessary).
Spoon batter into 1/4 cup rounds, and cook until bubbles form on top, 2 to 3 minutes.
Turn; cook a minute or two longer.
Repeat with remaining batter. Serve hot with blackberry syrup.