I decided to take advantage of my neighbor's huge crop of serviceberries and use them in my breakfast this morning. I started by picking about a pint of berries. The ripest ones almost fall right off the stem.
I rinsed them off and then prepared a buttermilk pancake batter. I use the recipe from the Joy of Cooking. The few substitutions I do are to use cake flour instead of the regular flour, I add a couple tablespoons of honey to the batter and I also add a generous tablespoon of vanilla.
After pouring the batter into the skillet, I scatter berries over the top.
I flip it and then let it cook through, until golden brown. Today is spectacular outside so we ate under the pergola out back.
These came out great. The taste of serviceberry is hard to explain. They are sweet and sort of a cross between a blueberry and a cherry though milder than both. I would like to have the stamina to pick enough to make a jar of jam with them but the picking goes pretty slow. We'll have to see how the rest of the week goes.