Recipe courtesy of Dirty Birds
Blackberry Brie Pancakes with Sassafras Syrup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1066
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 217
- Dietary Fiber
- 4
- Sugar
- 120
- Protein
- 28
- Cholesterol
- 177
- Sodium
- 1511
- Total: 50 min
- Active: 50 min
Ingredients
Pancakes:
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
Syrup:
2 cups granulated sugar
1 tablespoon sassafras tea concentrate
1 tablespoon vanilla extract
1 cinnamon stick
To Assemble:
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.