They baked marvelously despite me having no idea how long to keep them in the oven. Add some melted chocolate chips/heavy cream (aka truffle filling, which I learned during last winter's truffle experiment), chill, then add blackberries on top.
Don't those look tasty? Chocolate and fresh blackberries, mmmmmm....
|I made more than six.|
And with about half of my blueberry crop, I used Kelly's tip about freezing blueberries. If you freeze them on a cookie sheet, they won't clump up in a freezer bag. Just put it in the freezer for an hour or so then bag! Voila - next time you want a singular blueberry pancake for breakfast, you can choose the exact number of berries you want, and your cakes won't turn purple because you had to saw through a mass of berries to extract what you needed.
Of course, I left some fresh berries for smoothies and munching. Oh, that reminds me, I was thinking about making blueberry pie and I don't have enough fresh berries left. I'll have to thaw some. I'll let you know how it turns out.