Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: Makes 6 large pancakes.

These mouthwatering mulberry pancakes are great to have for a breakfast or lunch.

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Ingredients

>> 2 1/2 cups unbleached flour
>>
>> 1/2 dock flour
>> 2 teaspoon baking powder
>> 1 teaspoon baking soda
>> 1/4 teaspoon salt
>> 2 eggs
>> 1 cup milk
>> 1 cup water
>> 1 cup fresh mulberries
>> Butter or oil for cooking

Instructions

In a large mixing bowl, whisk together the flour, dock flour, baking powder, baking soda, and salt until well combined.

In another bowl, beat the eggs, milk and water.

Combine the wet ingredients into the dry ingredients and mix well until just combined.

Gently fold in the mulberries into the batter until evenly distributed.

Place a small amount of butter or oil in a frying pan, skillet or griddle; put stove on medium/low. Once the griddle or skillet is hot, pour about 1/2 cup of batter onto the cooking surface for each pancake. Cook until bubbles form on the surface of the pancakes and the edges start to look set, about 2 to 3 minutes. Carefully flip the pancakes with a spatula and cook for an additional 1 to 2 minutes on the other side, or until golden brown and cooked through.

Transfer the cooked pancakes to a plate and keep them warm. Add more butter or oil to the pan to cook the remaining batter.

Serve with fresh mulberries and your favorite topping!

Notes:

• If you do not have dock seed flour, replace it with flour. (For how to make dock seed flour click here).
• No fresh mulberries? Use frozen but allow to thaw before using.
• Leftover batter can be stored in a sealed container in the fridge up to three days.

Wild Edibles in Recipe:

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Edible Trees and Shrubs in Recipe:

Recipe Category: Main Dishes