I recently discovered mulberries growing in the neighboring yard. The house is vacant and the trees are hanging well into my yard. I was so excited for this marvelous find!
Mulberries are easy to identify in the wild because the trees and leaves are large. It’s a popular berry for foraging. They are wonderful raw, or cooked into muffins, pancakes, cakes, etc.
The berries are deep purple, almost black when ripe and many will fall to the ground. They’ll turn your fingers purple and the juice stains your clothes so be careful. One of my readers gave me a great tip! She said to lay a tarp under the tree to catch the falling berries! Brilliant!
For the pancakes, you’ll need about a cup of mulberries. (Scroll down for recipe.) I kept eating them so I ended up with less than a cup! Totally ok!
I use sourdough starter for this recipe. 2 cups of it. Be sure to leave at least 1/4 cup of starter in your jar. (Learn how to make a sourdough starter here.)
The picture doesn’t clearly show the awesome purple color the blended berries turn this batter!
Save some berries to top the pancakes. They are really delicious!
- 2 cups sourdough starter
- 1 cup mulberries
- 1/4 cup melted, organic butter or coconut oil
- 2 pastured eggs
- 2 TBS raw honey or organic maple syrup
- 1 tsp aluminum-free baking powder
- 1 tsp baking soda
- 1 tsp cinnamon (optional)
- 1/2 tsp sea salt
- 1 tsp vanilla extract (optional)
- Place all ingredients in a blender and mix.
- Butter griddle and cook pancakes until golden brown on each side.
- Serve with extra mulberries, butter, and maple syrup.
Have you ever foraged mulberries? What’s your favorite thing to make with them?