PANCAKE & WAFFLE MIXES
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Buttermilk Pudding
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Ingredients
- ¾ cup Arrowhead Mills Organic Buttermilk Pancake & Waffle Mix
- 1 tablespoon canola oil
- ½ cup milk plus 2 tablespoons
- 3 cups raspberries
- 3 cups blueberries
- 3 cups blackberries
- 1 cup turbinado sugar
- 2 teaspoons kirsch liqueur
- 1 tablespoon cassis
Instructions
- Follow directions for pancake mixture to make nine 4-inch pancakes and set aside.
- Line loaf pan with plastic wrap, leaving side long enough to completely wrap finished pudding.
- In a non-reactive saucepan warm all berries and sugar, cook until the berries break down and release their juices. Remove from heat and allow to cool a bit before adding the liqueur. You lose some of the flavor when adding to hot temperatures. Stir in Kirsch and cassis.
- Line the loaf pan with 3 pancakes. Trim as necessary.
- Pour a third of the mixture with the juice over the pancakes and spread evenly.
- Layer again with pancakes and repeat with berries mixture.
- Repeat pancakes one more time and cover with remaining berries and extra juices.
- Pull plastic wrap tight around pudding and place a moderately heavy object such as three cans of tomatoes or whatever you have in the pantry, making sure the cans don’t invert. Refrigerate over night.
- Remove the plastic wrap and turn out on to platter.
- Remove the rest of the plastic wrap and slice pudding, serve with sweetened whipped cream.
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