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Cooked by: Chef / Last Modified: 8/6/2008 / Number of Servings: 1 |
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Directions: In a small bowl, sift flour, baking powder, baking soda, salt and 2
teaspoons sugar together. In a large bowl combine the egg yolk, buttermilk,
2 tables butter, nutmeg, and mix well. Add the set ingredients to the dry
ingredients alternating dry with wet, mixing after each addition until just
barely combined. (do not over mix) beat the egg white in small bowl until
soft peaks form. gently fold into the batter. Use the remaining tablespoon
of butter to grease a deep skillet, I like a cast iron skillet for this, 10
inches wide. Drop large spoonfuls of the dumpling batter into the skillet
and cook, about 5 or 6 at a time, over medium-high heat, turning once,
until both sides are browned, 4 to 5 minutes per side. Remove from skillet
and set aside. Continue this process until all the batter has been used up.
Pour the blackberries into the same skillet. Add the remaining cup of sugar
or less to YOUR taste and stir to combine. Bring to a simmer, reduce heat
to low, place pan-fried dumplings on top and cook for 10 minutes.
Ingredients:
1 Cup(s) Flour
1 1/2 Teaspoon(s) Baking powder
1/2 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
2 Teaspoon(s) Plus 1 cup sugar
1 large Egg
2/3 Cup(s) Buttermilk
3 Tablespoon(s) Butter
1 Pinch(s) Ground nutmeg
1 Quart(s) Fresh; canned blackberries |
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