3 half-pint containers fresh blackberries or one 16-ounce bag frozen unsweetened blackberries, thawed
3 tablespoons confectioners' sugar
2 cups pancake mix
1 cup whole milk
2 large eggs
1 7- or 8-ounce container whipped cream
How to Make It
Heat oven to 375° F. Butter an 8-inch square baking dish.
Add the berries and 1 1/2 tablespoons of the sugar to the dish and toss. In a large bowl, combine the pancake mix, milk, and eggs until no lumps remain. Pour the batter over the berries. Bake until the crust is golden and a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven. Let cool for 5 minutes. Sprinkle with the remaining sugar and serve with a dollop of whipped cream.
Recipe did not provide enough information - e.g. some pancake mixes contain egg, others do not. This was not sweet, was too doughy. Next time I have blackberries, I will use the Bisquick short cake recipe and top with the berries rather than bake this tasteless dough blob.
Was easy to put together, but I was surprised by how dry the cobbler turned out. There was also too much pancake mix to berry. The idea was good, but it didn't deliver the yummy cobbler that I imagined.
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