Serves: 4
Total Calories: 747

Pancakes:
1 package active dry yeast
1/2 cup warm water
2 1/2 cups buttermilk
3 eggs
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking soda
1 teaspoon salt
1/4 cup finely ground, toasted hazelnut
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Blackberry Butter:
8 tablespoons (1/2 cup) unsalted butter
1 cup sugar
2 cups fresh blackberries (or 1 pound frozen and thawed, pureed and seeded)

Pancakes:
In a large bowl dissolve yeast in warm water. Add buttermilk and remaining ingredients and mix well. Cover and place in refrigerator overnight. In the morning stir in more buttermilk if batter seems too thick. Heat a lightly greased griddle and cook pancakes on one side until bubbles rise to the surface and pop. Turn pancakes over and cook for 2–3 more minutes. Serve with Blackberry Butter.

Blackberry Butter:
Melt butter and stir in sugar and blackberries. Remove from heat and stir until sugar is dissolved. Taste for sweetness. More sugar may need to be added depending on sugar content of blackberries. Store in refrigerator (good for up to 2 weeks). Makes 2 cups.

Variations: May substitute raspberries or strawberries for blackberries.

Nutritional Facts:

Serves: 4
Total Calories: 747
Calories from Fat: 233

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