Pumpkin Sage Pancakes with Blackberry Sauce
Indulge in these delightful Pumpkin Sage Pancakes, perfectly paired with a luscious Blackberry Sauce. This recipe yields about 18-20 silver dollar pancakes, making it a perfect dish for brunch or a cozy breakfast!
Blackberry Sauce Ingredients:
2-3 baskets blackberries
1/2 cup water (approx)
1/3 cup white wine
Zest of 1 lemon
Juice of 1/2 lemon
1/4 cup sugar (approx)
Pinch of salt
1 teaspoon cornstarch
Instructions for Blackberry Sauce:
In a medium saucepan over medium heat, heat the blackberries until they begin to release their juices.
Add in the water and white wine, ensuring the berries are in liquid but not fully covered.
Stir in the lemon zest, lemon juice, sugar, and salt. Bring to a simmer.
When the liquid starts to simmer, spoon about 1/3 cup into a small bowl. Add the cornstarch to the liquid in the bowl and whisk thoroughly until dissolved.
Return the cornstarch mixture to the simmering berries in the saucepan.
Continue to simmer the mixture until the liquid is reduced by about half and becomes syrupy.Pumpkin-Sage Pancakes Ingredients:
8 oz. milk
3/4 cup pumpkin puree (fresh or canned, drained!)
2 eggs
1/2 stick butter, melted
8 oz. all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 heaping tablespoons finely chopped fresh sage
Instructions for Pumpkin-Sage Pancakes:
In a bowl, combine milk, pumpkin puree, eggs, and melted butter. Whisk thoroughly until smooth. Add the dry ingredients (flour, sugar, baking powder, salt) and mix until smooth and combined. Lightly butter a medium-hot skillet. Pour in a small amount of the pancake batter to form silver dollar pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Serve the pancakes topped with the warm blackberry sauce.
Enjoy your delicious Pumpkin Sage Pancakes with Blackberry Sauce! 
