We picked blackberries this morning as the sun was coming up over the trees.
This calls for Cottage Cheese Pancakes from the Fannie Farmer Cookbook to pair with our morning harvest.
The perfect combination:
2 cups fresh blackberries
1/8 cup water
1/4 cup raw cane sugar
Place all the ingredients in a pan and simmer over low heat for approximately 20 minutes.
Cottage Cheese Pancakes (from the Fannie Farmer Cookbook)
1 cup large-curd cottage cheese
2 tablespoon butter
1/4 cup white flour
1/4 teaspoon salt
Dry the cottage cheese in a sieve, pressing it down firmly and letting it stand and drip for an hour or so. Beat the eggs well. Add cottage cheese, butter, flour and salt and mix only enough to blend. Drop by spoonfuls onto buttered, medium heat griddle. Keep warm in 200 degree oven until ready to serve.
Serve pancakes hot, topped with Blackberry Compote and drizzle with 1 tablespoon pure Maple Syrup.