blackberry cobbler pancakes

Why yes, I do still exist. A week off? No posts? Me? YOU BET! I'm losing my mind over here. 

In the last week I began my couch surfing....or rather, bed, love-sac, and couch surfing. I went up  to NYC and had some Laduree macarons (after a two and a half hour line!), walked through parks, ordered in food, and watched my friend's roommate slowly melt down for fashion week. Who needs Bravo? I have real life. 

Now I'm back in DC, crashing with Butchie, baking before work, living out of the suitcase at my office, and calling my home-buying team daily to make sure everything is good to go. So far, the worst of it has been the insurance company. They typed in K St. instead of T St. HOW?! That's not even near each other on the keyboard! (Said the girl who can't spell or type worth a darn.) 

Oh such good times. It'll be over in a week. I'll have a house.....and lots of debt! Fun! 

Okay, not fun, but at least blackberry cobbler pancakes are fun. And delicious. OMG. Why I haven't done this sooner, I don't know. There is cobbler topping and blackberries in the pancake, plus I threw a little ramekin of cobbler in the oven at the same time for a topping. Genius. The trick is putting the cobbler topping onto the griddle and not into the batter. That way it has time to caramelize and crisp on the hot pan, instead of being soggy in the middle of a pancake. 

Enjoy! 

Blackberry Cobbler Pancakes

2 cups blackberries

for the cobbler topping:
1/3 cup butter
1/2 cup quick oats
1/2 cup flour
3/4 cups brown sugar
3/4 tsp. cinnamon

for the pancakes:
1 cup plus 2 tablespoons cake flour
1 cup all purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 cups whole milk
2 large eggs
3 tablespoons unsalted butter, melted, plus additional melted butter
Maple syrup

Preheat the oven to 375 F.

Put one cup of blackberries into a ramekin. Cut the remainder of the blackberries into smaller pieces the size of peas.

In a stand mixer, combine the remaining ingredients and mix until clumps have formed. Spread a fourth cup of the mixture over the blackberries in the ramekin.

Bake for roughly 20 minutes, until blackberries have burst and the topping is slightly browned. 

Meanwhile, make the pancakes. 

Whisk cake flour, all purpose flour, and next 3 ingredients in large bowl. Whisk milk and eggs in medium bowl. Gradually whisk milk mixture into dry ingredients. Mix in 3 tablespoons melted butter.

Heat griddle or 2 heavy large nonstick skillets over medium heat. 

Brush lightly with additional melted butter. 

Working in batches, sprinkle two tablespoons of cobbler topping on the griddle, then pour batter by 1/4 cups over top. 

Sprinkle each pancake with a few blackberries pieces. Cook until bottoms brown, about 1 1/2 minutes. Turn pancakes over and cook until sides brown, about 1 minute. Divide pancakes among plates. 

Top pancakes with a spoonful of cobbler fresh from the oven and maple syrup.