Prep 25 mins
Cook 0 mins
So very good with fresh berries, but frozen is fine. Do not thaw frozen berries before using. From Sunset magazine.
- 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 rinsed fresh blueberries (or un-rinsed if using frozen)
- 1 cup rinsed fresh raspberry (or un-rinsed if using frozen)
- real maple syrup
- In large bowl, combine dry ingredients.
- In another bowl, mix egg yolks, buttermilk and butter until well blended, then stir this into the flour mixture.
- In another large bowl beat egg whites on high speed until soft peaks form, then fold into batter- gently but completely; there should be no white streaks remaining.
- Cook pancakes on 350 degree nonstick griddle, using 1/3 cup of batter per pancake evenly arrange 1 tablespoon each of blueberries and raspberries onto each pancake.
- Cook until bottom is nicely golden brown and edges are dry then flip and cook around 2 minutes more.
- Serve with real maple syrup.
Wonderful pancakes. We loved them. I used vinegar and milk to do the buttermilk. I used frozen blueberries and raspberries. The batter was perfect. Nothing to change here. Thanks jellyqueen :) Made for I Recommend tag game
Sorry, I don't think I'll make these again. The batter was really, really runny and spread a lot in the pan, even though it was hot. I halved the recipe and only change I made was to use the lemon juice/milk sub for the buttermilk since I never have that in the house. Don't think that should've made that much of a difference; I use this sub all the time. They tasted okay, just quite thin.
Made a great Sunday morning breakfast. Loved the combination of the two berries. Didn't even use syrup, only a generous dusting of powdered sugar to top them. Thanks Julie, we really enjoyed these and will make them a do again.