Marion blackberries, fresh mascarpone, soaked and sprouted flours, vanilla bean paste, pastured butter and eggs and a dollop of maple butter..
For the Mascarpone
1 pint farm-fresh cream (not the ultra-pasteurized stuff from the grocery store)
1 teaspoon cream of tartar
Put the cream into the top of a double boiler set over shimmering (not boiling) water. Once the cream is warm, stir in the cream of tartar and stir continuously until the cream reaches 180 degrees F as measured by a thermometer. Immediately remove from heat and allow to cool to room temperature, stirring occasionally. Pour into a bowl lined with cheesecloth or a clean towel, cover and allow to stand at room temperature for 24 hours. Use within 2 days.
For the Soaked Flour
6 oz organic whole wheat pastry flour
3 oz filtered water
1 tablespoon buttermilk (can substitute whey or yoghurt)
Combine all ingredients in a glass bowl, cover loosely and allow to stand at room temperature for 24 hours.
For the Pancake Batter (informed by a ratio by Michael Ruhlman)
6 oz soaked flour
2 oz sprouted whole wheat flour
2 pastured eggs
2 oz cultured butter, melted
2 tablespoons mascarpone
1 teaspoon vanilla bean paste (substitute vanilla extract)
1 1/2 tablespoons rapadura
2 teaspoons aluminum-free baking powder
1 scant teaspoon fine sea salt
buttermilk as needed
Marion or other blackberries, halved if large
Whisk the mascarpone until fluffy, then whisk in the remaining wet ingredients. Combine the dry ingredients together in a separate bowl, then combine with the wet ingredients. Thin with buttermilk until thick but pour-able.
Heat a comal or cast iron skillet over a little less than medium heat. Grease lightly with butter, then place small clusters of blackberries around the pan. Let the berries sizzle a bit, then ladle the batter over the top. Cook until golden brown, turning once. Serve hot from the pan with a dollop of maple butter.
This post is part of Real Food Wednesdays