Fresh Black Cap Berry Sourdough Pancakes

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From the Woods to the Plate. Fresh Black Caps and Sour Dough Pancakes. An amazingly good combo

The black caps are finally beginning to ripen. I’ve gone berry picking a few times, and this weekend was the first time I was able to pick a significant number of berries. This morning, I made a batch of black cap berry sourdough pancake. They were incredibly good. Eating the pancakes made all of the pokes, scratches and bug bites more than worth it. It is amazing how the best clumps of berries always seem to be surrounded by vines with thorns that resemble razor wire. In the end the berries were plentiful, the bugs, the thorns survivable, and there were no bears, so it was all good.

Black Cap Sourdough Pancakes.
Ingredients.
1 to 2 cups of black cap berries
1 cup of sourdough starter
½ cup all-purpose flour
1 cup whole wheat flour
2 teaspoon baking powder
1 egg
½ cup cooking oil
1 cup milk
Directions
Place all purpose flour, whole wheat flour and baking powder in bowl and blend. Add sour dough starter, egg, cooking oil and milk. Mix with a spoon until blended. More milk may be needed to create a medium thick pancake batter. Gently fold in berries. Cook on a hot greased cast iron skillet until lightly brown. Flip and cook until done. Serve with honey or maple syrup

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