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    You are in: Home / Recipes / Summertime Fruit Pancakes With Fresh Cream Recipe
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    Summertime Fruit Pancakes With Fresh Cream

    Summertime Fruit Pancakes With Fresh Cream. Photo by Baby Kato

    1/1 Photo of Summertime Fruit Pancakes With Fresh Cream

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    evelyn/athens's Note:

    Not your ordinary pancakes! These were just great for breakfast - full of fruit. Really just an excuse to eat a lot of lovely, summertime fruit with a 'just there' lighter-than-air batter. Served with freshly-whipped cream and strawberry preserves on the side to smear onto each and every bite - can you say D-I-V-I-N-E???

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    Ingredients:

    Servings:

    Units: US | Metric

    To serve

    • freshly whipped cream (made with 3/4 cup heavy cream, 1/2 teaspoon vanilla extract and 1 tablespoon Splenda sugar substitut)
    • no sugar added strawberry preserves or jam
    • reduced-calorie maple syrup (optional)

    Fruit Pancakes

    Directions:

    1. 1
      For whipped cream: Whip the heavy cream with the vanilla extract and Splenda until soft peaks form. Refrigerate until ready to use.
    2. 2
      In a large bowl, sift together the flours, baking powder, salt, Splenda, and cinnamon. Add the milk, egg yolks, melted butter and lemon juice and whisk until smooth.
    3. 3
      In another large bowl, whip the egg whites until soft peaks form, then gently fold them into the batter. Gently fold in the pitted cherries and blueberries, lemon zest, and banana (if using).
    4. 4
      Generously grease a large, heavy skillet or griddle and heat to medium. For each fruit pancake, drop by 1/4 cupfuls onto the griddle and flatten slightly on top with back of spoon. Cook, lifting delicately with tip of spatula to check underside, until golden-brown, and then gently turn over (you may need another spatula to counter-balance) onto other side and cook that one till golden-brown. Repeat until all the batter is used.
    5. 5
      Serve with the freshly-whipped cream and strawberry preserves. Syrup is optional, but necessary if you like pancakes really sweet (I was just fine with the cream and preserves).

    Ratings & Reviews:

    • on June 02, 2009

      55

      I made these with sugar instead of Splenda and used regular whip cream from the can. Otherwise, followed the recipe. I used the optional banana and really liked how it balanced the berries and cherries. LOVED the pancakes. So did my sometimes fickle 3 year old eater.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 23, 2008

      55

      I enjoyed these tasty pancakes very much. The tender pancakes had a lovey flavor and great texture. Each bite was a treat with a different surprise, blueberries, banana, cherries and lemon, yum. The cream and strawberry preserves made a nice topping. Good luck in the contest.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Summertime Fruit Pancakes With Fresh Cream

    Serving Size: 1 (214 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 252.8
     
    Calories from Fat 76
    30%
    Total Fat 8.5 g
    13%
    Saturated Fat 4.4 g
    22%
    Cholesterol 111.5 mg
    37%
    Sodium 364.8 mg
    15%
    Total Carbohydrate 37.6 g
    12%
    Dietary Fiber 4.3 g
    17%
    Sugars 8.6 g
    34%
    Protein 8.7 g
    17%

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