| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dumplings | 1 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 2 | ts | Plus 1 cup sugar |
| 1 | lg | Egg |
| 2/3 | c | Buttermilk |
| 3 | tb | Butter |
| 1 | pn | Ground nutmeg |
| 1 | qt | Fresh; canned or frozen blackberries |
INSTRUCTIONS
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. Serve warm and scream and shout, I am glad I was born in the South! Recipe by: Tootie's Special Recipe Collection Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Nov 24, 1997
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