I have so many childhood memories of my brothers and sisters picking blackberries together. My mom would scout out blackberry bushes whenever she drove anywhere, and, in the month of August, we all jumped in our van with buckets and bowls to go pick blackberries. If my memory serves me correctly, I think we picked 100 pounds one summer and enjoyed them through the winter months.
Or I should correct myself. My brother, Casey, picked 100 pounds – or at least 90 pounds – while the rest of us quickly gave up after sustaining many wounds from the vicious blackberry bush.
Thanks to Casey’s patience and diligence, we would have amazing blackberry sorbet and blackberry crisps and blackberry jam. He would carefully strain out all the seeds from the blackberries so we could have the amazing sorbet seed-free. Yea. I think I will let him continue to be my brother.
So. It is funny how buying food makes you appreciate the pain that comes with free food, because this summer was probably the first summer I actually seriously picked and processed blackberries. Last week I picked 20-ish pounds of blackberries and canned and froze the berries so that I can enjoy them all year round.
So. I am going to share a series of recipes that use these blackberries with you guys. The first being blackberry syrup. And the other recipes I will be sharing will have this syrup as the base for the recipe, so don’t worry if you don’t think you will be able to use all the 3 cups of syrup. There are many ways to use it!
I am pretty sure that blackberry syrup is the reason that God made blackberries. I’m serious. This syrup spread over a light gluten-free pancake is pretty much the best thing I have had for breakfast in months.
So. Do yourself a favor. If you live in a place where you can go out and pick free(!) blackberries, do it. Bribe your husband, children, and friends with this blackberry syrup and you will have the 3 cups you need in no time. You will thank yourself later.
Prep Time: 30 minutes
Cook Time: 10-15 minutes
Amount Made: ~3 cups
3 cups blackberries
2 medium peaches, peeled and sliced
1/4 cup organic sugar
After thoroughly washing the blackberries, put them directly into a sauce pan and turn the stove onto medium heat. Throw the peaches and the sugar in as well, mashing the berries as you stir them.
You will see the mixture turning into a juice, and, when it starts bubbling, turn the stove off. This should take 10 to 15 minutes.
Now pour the mixture into a blender. Blend until smooth.
It is ready to serve on top of some pancakes.
Gluten-Free Buttermilk Pancakes
Prep Time: 20 minutes
Servings: 16-20 pancakes
1 cup rice flour
1 cup tapioca flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons honey
2 cups buttermilk or kefir
Mix the flours, baking powder, baking soda, and salt together. In a separate bowl, whisk the eggs and slowly add the honey and buttermilk.
Now put the ingredients together. Mix until smooth. Let sit for 10 minutes to let the gluten free flour absorb the liquid. Heat a cast iron skillet while waiting.
Pour 1/4 cup at a time onto a buttered and hot skillet. Flip the pancake when the air bubbles on top of the pancake start to pop.
Serve pancakes with the blackberry syrup.