Double-Berry Pancakes

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
Recipe from Sunset

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 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. 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. 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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