Summer Weekend Pancakes
Posted on 03 July 2008 by joy
Yesterday I believe I said that omelets were the perfect food. I may have misspoken. Really, what was I thinking!? Pancakes are the clear choice for the best food on the planet. Forgive me.
These Triple Berry Pancakes are the most delicious, indulgent summer breakfast. While berries are in season, I throw them in virtually everything, from oatmeal to salads. These fresh berry pancakes are a great way to show off the summer season and fill your tummy with fantastic breakfast. Win, win.
Triple Berry Pancakes
adapted from Gourmet Cookbook
1 cup whole milk
2 eggs
3 Tablespoons plus 1/2 teaspoon vegetable oil
1 stick (8 ounces) unsalted butter, melted and cooled
1 cup white whole wheat flour ( you can use app-purpose flour if you like)
4 teaspoons baking powder
4 teaspoons sugar
1 teaspoon salt
1 cup diced fresh berries (you could also used thawed and drained frozen berries)
Whisk together milk, eggs and 2 Tablespoons vegetable oil in a medium bowl, then whisk in the butter.
Stir together the flour, baking powder and salt in another medium bowl. Whisk in the egg mixture until just combined. Gently fold in the berries until just incorporated.
Heat 1/2 teaspoon oil in a large nonstick skillet (or on a bad-ass griddle) over medium high heat until hot but not smoking. Work in batches of 3 or 4, pour 1/3-cup measures of batter into the skillet and cook until bubbles have formed on top and broken, less than 2 minutes. Flip the pancakes with a spatula and cook until undersides are golden, about 1 minute more. Add another 1/2 teaspoon of oil in between batches. Lower heat if pancakes brown too quickly. Serve with butter and warm maple syrup.
You can keep the first batches of pancakes warm until they’re served by keeping them on a warm baking sheet in a 200 degree F oven.
Related posts
Tags | berries, breakfast, healthy breakfast, pancakes, recipe, Summer
