Ingredients for Double Berry Pancakes
- All Purpose Flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Eggs
- 1 cup buttermilk
- 4 tablespoons (1/2 stick) melted unsalted butter
- Fresh Blueberries
- Fresh Raspberry
- Real Maple Syrup
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How to Make Double Berry Pancakes
- Whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a large bowl.
- In a separate bowl, whisk together 2 large egg yolks, 1 cup buttermilk, and 4 tablespoons melted unsalted butter until well combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- In a clean, dry bowl, beat 2 large egg whites with an electric mixer on high speed until stiff peaks form. Gently fold the egg whites into the batter in two additions, being careful not to deflate the egg whites.
- Ensure there are no streaks of egg white remaining in the batter.
- Heat a lightly oiled griddle or large nonstick skillet over medium heat (approximately 350°F). Pour 1/3 cup of batter onto the hot griddle for each pancake. Evenly distribute 1 tablespoon of blueberries and 1 tablespoon of raspberries on top of each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
- Serve immediately with your favorite toppings, such as real maple syrup, whipped cream, or a dusting of powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
23g
Fat
14g
Carbs
6g
