Sanctuary from The Mad World
Ask not what you can do for your country. Ask what's for lunch. - Orson Welles

I wanted to make blueberry pancakes but a misunderstanding ensued and my husband brought back cassis or blackcurrants instead. Although blackcurrant’s juice is too sharp and skin too astringent for something so warm and soft, I proceeded with this recipe from Marie Claire’s breakfast and served it with herb and garlic scrambled eggs and nuremberg sausages.  Meanwhile, I will continue my quest for blueberry pancakes before summer is over.

By the way, do not worry if the batter seems too thick. It softens into the perfect thin pancakes.

makes about 12 pancakes

1 cup buttermilk
1 egg
1 tbsp butter, melted 
3/4 cup all-purpose flour 
1 tsp baking powder 
1/2 tsp salt 1 cup black-currant, mashed lightly with 3 tsp sugar 
oil for frying 
Maple Butter, melted, to serve

Put the buttermilk, egg, and butter in a bowl and whisk together. Sift in the flour, baking powder, and salt then stir. Do not over-blend: the batter should be lumpy. Add the fruit. Heat oil in a skillet over medium heat. Add 2 tablespoons of batter to the skillet for each pancake. Cook for 3 minutes or until the pancakes are golden brown on the bottom. Turn over and cook for an additional minute. Repeat until batter is gone. Serve immediately with extra fruit mix and maple butter.