Recipe: Skillet Blackberries and Dumplings

SKILLET BLACKBERRIES AND DUMPLINGS

1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons plus 1 cup sugar, divided
1 large egg, separated
2/3 cup buttermilk
1/8 teaspoon nutmeg
3 tablespoons butter, melted, and divided
1 quart of fresh, canned or frozen blackberries

In a small bowl, sift together flour, baking powder, baking soda, salt and 2 teaspoons sugar.

In a large bowl, combine egg yolk, buttermilk, nutmeg and 2 tablespoons melted butter. Mix until well-combined. Add wet ingredients to the dry ingredients in 2 batches, mixing after each addition until just barely combined.

In a small bowl, beat egg white until soft peaks form. Gently fold into the batter.

Use the remaining 1 tablespoon of butter to grease a deep skillet at least 10 inches wide. Drop large spoonfuls of the dumpling batter into the skillet and cook, 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 until all the batter has been used.

Pour blackberries into the same skillet. Add 1 cup of sugar (or less to taste if you are not a Southerner) and stir to combine. Bring to a simmer and reduce heat to low. Place pan-fried dumplings on top and cook, covered, for 10 minutes.

Serve warm.

Servings: 6
Source: Dori Sanders' Country Cooking