Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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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.

Margaret Fox
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes about 12 pancakes; 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

313 calories; calories from fat 40%; protein 8.5g; fat 14g; saturated fat 8.2g; carbohydrates 38g; fiber 2.4g; sodium 751mg; cholesterol 105mg.
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