Blackberry Pancakes w/ Brown Sugar Butter + Mulled Blackberry Syrup

Topped with blackberries, brown sugar butter and a jam-based syrup, these are not your average pancakes.

Image by + pancake recipe adapted from Chocolates + Chai

For the pancakes:
1 cup cake flour
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 cup white sugar
A pinch of salt
1 large egg
1 cup buttermilk
2 tbsp. unsalted butter, melted
1 tsp. pure vanilla extract
Butter, for cooking

For the berries:
1/2 cup blackberries
1/4 cup blueberries
1/2 tsp. corn starch
1 tsp. water

For the butter:
1 stick of butter, softened
1/2 cup + 2 tbsp. brown sugar
1 tbsp. whipping cream

For the syrup:
1/2 cup Blackberry Mulled Merlot Jam

1. Sift flour, sugar, salt, baking powder, and baking soda together in a large bowl.

2. In a separate bowl, beat together the eggs, buttermilk, and melted butter.

3. Combine wet and dry ingredients to form a lumpy batter. Be careful not to overmix.

4. Melt butter over medium heat. Ladle 1/3 cup of batter on to the pan.

5. The pancakes are ready to flip when bubbles appear on the surface, and the edges begin to brown.

6. For the berry topping, mix all ingredients together over a medium-low heat. Stir occasionally until you reach your preferred consistency.

7. For the brown sugar butter, use an electric mixer to combine all ingredients. Refrigerate until it sets.

8. For the syrup, mix jam with a couple tablespoons of water in a small pan over medium heat. Whisk until smooth, adding more water as needed until you get a nice, syrupy consistency. Top pancakes and enjoy!