Monday already? Hope you all enjoyed a great Easter Weekend. We ate ourselves silly and I am soooo suffering today. My sweet little 3 year old had a pretty bad crash on his bike Saturday morning with another little boy and had to get 10 stitches right under his little chin. It literally broke my heart, but I tell you he is one tough cookie. My husband said he hardly even cried. I don’t do hospitals if I don’t have to, so I am so grateful that my husband was home! All is well and he is healing very nicely.
Now onto this wonderful breakfast. I know, what’s up with my pan fetish these days huh? I had a gift certificate to spend at William Sonoma and I quickly picked up this fun Waffle Pancake pan. I love it and so do the boys. It makes the perfect little pancakes and how cute do they look? The blackberry syrup is an absolute must try. It is pretty near drinkable by itself. Make sure you make a batch for your family! Enjoy!
10 fresh blackberries
2 Tablespoons sugar
1 stick butter
3/4 Cup sugar
1/2 Cup buttermilk
1/2 teaspoon baking soda
1 teaspoon vanilla
1. Place blackberries and sugar into a small saucepan over medium low heat. Stir occasionally for about 10 minutes. Pour into a sieve placed over a small bowl pressing on berries to extract the rest of the liquid. Set aside; discard smashed berries and seeds.
2. Place butter, sugar and buttermilk into a separate small saucepan over medium heat. Stir and melt until mixture comes to a low boil. Remove from heat and add in baking soda and vanilla. Mixture will foam. Mix in blackberry liquid then pour syrup into a serving dish. Cover to keep warm while preparing waffle pancakes.
3/4 Cup buttermilk
1/2 stick melted butter
1/2 teaspoon vanilla
3/4 Cup flour
3/4 teaspoon baking powder
1/2 teaspoon salt
3 Tablespoons granulated sugar
1. Whisk eggs, buttermilk, butter and vanilla into a medium bowl until well combined. In a separate bowl, sift the flour, baking powder, salt and sugar. Mix into wet ingredients until just combined.
2. Place waffle pancake pan (or large skillet) over medium heat and spray with cooking spray. When hot, pour a couple Tablespoons into each waffle mold. Carefully flip after 1-2 minutes or until browned on bottom. Cook second side until golden brown. Continue to cook until all batter is used.
3. Stack waffle pancakes and pour LOTS of syrup over top, enjoy!
Have a great start of your week. See you soon with a chocolate layered cake we made for Easter that was crazy good!