Tag Archives: pancakes

Blackberry Syrup with Honey

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So…we’re moving in just a couple of weeks. And we had a freezer full of food to eat up since we will be living in camping trailers and won’t have freezer space available to us (have you seen how small those freezers are?).

We had several bags of wild blackberries in the freezer from two summers ago. First of all, they just needed to be used. Because, you know, two summers ago!

Second of all, as I said, we don’t want to transport frozen food to Nevada. So we either needed to eat them or transform them into something that is doesn’t need to be refrigerated/frozen.

We had so many that we could eat cobbler several times a week from now till we leave. And as much as we all love cobbler, we’re just not that into desserts around here. We see them as a treat rather than a staple.

So a canned good of some sort was the order of the day.

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I coulda made jam. But as much as we had would have probably made about 5 pints of jam. Way too much for us to go through. That would have lasted us years! We just don’t eat that much jam.

So I chose to make syrup. By straining out the pulp and seeds I knew I’d get a smaller volume of juice. Not only that, but one jar of syrup will be gone in just a couple of days. We don’t make pancakes all that often, but when we do, we open a jar of our delicious homemade fruit syurp, use it for the pancakes, and the remainder gets used in oatmeal till it’s gone a day or two later.

I started out with 10 cups of frozen blackberries. I put them in a pot with about 1 cup of water and heated them till boiling, then cooked them for about 5 minutes. I then took a potato masher and mushed them up to get out as much juice as possible.

After that, I scooped them into some jelly bags to drain. You could use a piece of muslin or linen fabric, or several layers of cheescloth if you don’t have jelly bags.

I hung the jelly bags from a cabinet doorknob and let them drip into a bowl.

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They drained like that for about an hour or so. I probably could have let them drain for several more hours and gotten more juice out of them, but I was in a hurry.

I ended up with 4 cups of juice. I added this and one 1 cup of honey to a pot on the stove and started heating it. I chose this amount of honey because that’s what tasted good to us. Feel free to adjust the amount to your liking. You can also use any other kind of sweetener you’d prefer.

Once it was boiling, I sprinkled in about two tablespoons of no-sugar-needed pectin. I figured this would thicken it up into more of a syrup consistency without waiting for it to boil down on the stove. If you’d prefer not to use pectin, you can just let it simmer for a while on the stove, but be prepared to lose a bunch of volume. If you do use pectin, be careful not too add to much or you’ll end up with jelly!

Once it boiled good for a minute or so, I ladled it into prepared jars and processed it for 15 minutes in a boiling water bath. For detailed instructions on water bath canning, check out this site.

You can see from the following picture that the syrup is thick enough to coat the inside of the jar. Yummy!

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I ended up with 5 cups of syrup in 4 jars (two 12oz jars and two 8oz jars).

Can’t wait to have some pancakes!

And yes, we left enough blackberries out to make a couple cobblers. 🙂

Maridy

“I lift up my eyes to the hills, where does my help come from? My help comes from the Lord, the maker of heaven and earth.” Psalm 121

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Zucchini Oat Pancakes

Mmmmm….

The smell of pancakes cooking on the griddle.

I don’t know about you, but pancakes on a rainy Saturday morning seem just about the perfect thing.

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Oat Zucchini Pancakes with Apple Cider Syrup

It’s been years since I’ve had regular pancakes. I gave up eating wheat after learning that wheat is a major inflammatory food and it affects the arthritis in my knees.

So I went searching for a “gluten free” recipe. But I wanted one that uses normal and whole ingredients rather than processed, refined, high carb flours in place of the wheat.

I stumbled across this oat pancake recipe at www.mountainmamacooks.com. Orginally it called for a banana, but I am fresh out of bananas and I have quite a lot of frozen zucchini from this summer’s bounty. Besides, the Hubby likes zucchini better than banana anyway. (BTW, I think it’s so adorable that Flower Girl says banana like a Minion – BAN-nah-nah :-). The original recipe also called for almond milk, but we use regular milk.

The pancakes have a very moist and chunky texture, even with highly ground oats. I’ve never experimented with using quick/instant oats since old fashioned are all we ever buy. Maybe it wouldn’t be quite so chunky with instant oats?

As an aside, the girls helped make the pancakes this morning. Flower Girl helped add a few ingredients as is fitting for an almost-three-year-old. But Princess Girl helped with all of it. Not only did she help gather the ingredients, add them to the batter, do some of the mixing, and help with the cooking, she also did all the calculations to add a half batch to the recipe. She’s learning more complicated fraction operations in her school work, so this was perfect. She not only had to halve the recipe, she then had to add that half to the original. Natural learning for the win!

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One thing about these pancakes, they can seem take forever to cook (thus the picture above). So I usually end up cooking them at a higher temp to speed up the process and they tend to get rather dark brown. Compare the two pics below.

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If you’re looking for a gluten free pancake that is as close to traditional pancakes as possible, these aren’t them. But we all like the way these turn out. In fact, I personally like them even better. I always felt guilty eating regular pancakes. I felt that I was eating nothing but fluff and sugar – in essence, nothing more than cake. But these pancakes are filled with good quality, nourishing ingredients. And they taste phenomenal whether you use banana or zucchini!

Zucchini Oat Pancakes

2 cups oats
1 1/2 tsp baking powder (we use aluminum free)
1/2 tsp cinnamon
1/4 tsp salt
1 1/4 cups milk
2 cups shredded zucchini (or 1 large ripe banana)
1-2 Tbl honey
1tsp vanilla
1 egg

Directions:
Place oats in blender or food processor and pulse until it is chopped up fine like oat flour (I suppose you could also just use purchased oat flour as well). Add other dry ingredients and pulse to combine. Add remaining ingredients and mix well.

Ladle 1/4 cup(ish) of the batter onto a medium-low(ish) skillet or griddle. Spread the batter out so it’s not all clumped up, then cook until golden brown on each side, flipping as needed (time will depend on the heat of your cooking surface.)

I usually heat the oven to as low as it will go (170° on ours), place a plate in there, and put the pancakes in there as each one is done. This keeps them warm till they are all finished cooking and we can all eat together.

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And that makes for a very good Saturday morning.

Maridy

“I lift up my eyes to the hills, where does my help come from? My help comes from the Lord, the maker of heaven and earth.” Psalm 121