Double Berry Pancakes Recipes

TODD'S FAMOUS BLUEBERRY PANCAKES

Steps:

• In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

DOUBLE-BERRY PANCAKES

Steps:

• 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.

DOUBLE-BERRY PANCAKES

Steps:

• 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 the egg whites on high speed until soft peaks form, then fold into batter gently with a rubber spatula until it's worked inches
• Cook pancakes on a griddle that has been preheated on medium heat.
• Use about 1/3 cup of batter for each one.
• As soon as you pour the batter onto griddle, arrange 1 tablespoon each of the blueberries and raspberries on the top of the pancake.
• Cook until the pancake has bubbled over the surface, then carefully flip.
• Cook until the other side is lightly browned.
• Serve with syrup.

OVEN BERRY PANCAKES

Steps:

• Preheat oven to 425 degrees.
• Combine berries and sugar in a small bowl and set aside. Place 4 (6 to 7 inch) individual gratin dishes on a baking sheet. Place 1 teaspoons of butter in each gratin dish and set aside.
• Place the eggs in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed until combined. Add the milk and mix. Slowly add the flour, vanilla, lemon zest, 2 T of melted butter, and the salt and mix just until smooth. Whisk by hand if the batter is still lumpy.
• Place the gratin dishes in the oven for three minutes, until the butter is hot and bubbly. Make sure the butter covers the bottom of each dish. Divide the batter equally among the four dishes and bake 12-14 minutes, until puffed and lightly browned. Divide the berries among the dishes and sprinkle with powdered sugar. Add syrup if you wish. Serve hot!

DOUBLE-BUCKWHEAT BLUEBERRY PANCAKES

Steps:

• Preheat a griddle.
• Sift together flours, baking powder, baking soda and salt.
• In another bowl, whisk eggs, then add buttermilk and honey or agave nectar, and whisk together. Whisk in vanilla extract and oil or melted butter.
• Add flour mixture to wet ingredients and quickly whisk together. Do not over-beat. A few lumps are okay. Stir in cooked kasha.
• In a separate bowl toss blueberries with 1/2 teaspoon flour.
• If necessary, brush hot griddle with butter. Drop by small ladlefuls (3 to 4 tablespoons) onto the hot griddle. Place 6 or 7 blueberries on each pancake. Cook until bubbles begin to break through, 2 to 3 minutes. Turn and cook for 30 seconds to a minute on the other side, or until nicely browned. Remove from heat and continue until all of the batter is used up. Serve hot, with butter and maple syrup.