Name: Blackberry Brie Pancakes with Sassafras Syrup
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 4 cups all-purpose flour; 1 1/2 tablespoons baking powder; 2 teaspoons baking soda; 4 cups buttermilk; 4 eggs; 1 1/2 tablespoons granulated sugar; Zest from 1/2 orange; 2 cups granulated sugar; 1 tablespoon sassafras tea concentrate; 1 tablespoon vanilla extract; 1 cinnamon stick; 1 wheel Brie; 12 blackberries

Directions

Special equipment:

an electric griddle

For the pancakes: Add the flour, baking powder and baking soda to a bowl. In a separate bowl, combine the buttermilk, eggs, granulated sugar and orange zest. Add the wet ingredients to the dry ingredients. Do not overmix.
For the syrup: Place the granulated sugar, sassafras, vanilla and 1 1/4 cups water into a saucepan. Bring to a boil, then add the cinnamon stick and remove from the heat.
To assemble: Cut the Brie into 1/8 inch-strips, and then into 1-inch squares. Slice the blackberries in half.
Heat an electric griddle to 350 degrees F.
Use 1-inch ladle to spoon out batter about 4 inches apart from each other. As they're cooking, place 3 pieces Brie and 3 1/2 pieces of blackberry on each and cook until you see bubbles around the edges, about 3 minutes. Flip the pancakes and cook until you see the Brie melt out the edges and create cheese crisps, another 3 to 4 minutes. Flip the cakes back over for presentation and press on the middles. If they spring back, they’re done. Remove and plate, then top with the syrup.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Dirty Birds, Omaha, NE

Blackberry Brie Pancakes with Sassafras Syrup

Ingredients

Pancakes:

Syrup:

To Assemble:

Directions

Special equipment:

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