I cook these pancakes almost every weekend. My kids request them all the time. Nice texture and probably the best berry pancake recipe I've tried.
NOTES: These light, tender pancakes have two different kinds of berries. If using frozen berries, do not thaw before dropping onto pancakes as they cook. PREP AND COOK TIME: About 25 minutes.
Yield: Makes about 12 pancakes; 4 to 6 servings
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Amount per serving
- Calories: 313
- Calories from fat: 40%
- Protein: 8.5g
- Fat: 14g
- Saturated fat: 8.2g
- Carbohydrate: 38g
- Fiber: 2.4g
- Sodium: 751mg
- Cholesterol: 105mg
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, separated
- 2 cups buttermilk
- 1/4 cup butter, melted
- 1 cup each rinsed fresh or unrinsed frozen blueberries and raspberries (see notes)
- Maple syrup
- 1. In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix egg yolks, buttermilk, and butter until well blended. Stir egg-yolk mixture into flour mixture just until well blended.
- 2. In another large bowl, with a mixer on high speed, beat egg whites until soft peaks form. Gently fold into batter until no white streaks remain.
- 3. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with butter and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and gently spread into 4-inch rounds; sprinkle evenly with about 1 tablespoon each blueberries and raspberries. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200° oven. Serve warm with maple syrup.
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