Blueberries and Strawberries – Buttermilk Pancakes

4 July 2010 · 40 comments

in Breads & Quick Breads,Breakfast & Brunch,Desserts

Blueberries and Strawberries - Buttermilk Pancakes
Blueberries and Strawberries – Buttermilk Pancakes

Before you know it, all the fresh berries in abundance at your local farmer’s markets and grocery stores will be out of season. Shop for seasonal berries while they’re at their sweetest and juiciest. While the prices are reasonable, pick up an extra clam shell with the intention of freezing the berries for use in your baked goods and smoothies later when they aren’t in season and prices reflect fruits-of-gold.

I heart breakfast goods that’s usually served with syrup, be it pancakes, waffles, french toast, pain perdue, ebelskivers (the list goes on). This favorite pancake recipe has been tried and true dozens of times through my breakfast kitchen. I’ve shared the recipe many times through the years and those that have used it agree that it’s worth the effort in preparation and is sure to raise some happy eyebrows when entertaining for breakfast or brunch. The whipping of the egg whites gives it a light and fluffy texture. It contains a calling for buttermilk (one day I will adapt a partial substitute for the buttermilk). The generous use of phytonutrients and rich sources of antioxidant mixed berries makes this a seasonal tasty breakfast treat.

Teenie Notes

The recipe calls for 1 1/2 cups of all-purpose flour. If you have whole wheat flour on-hand, maybe substitute a 1/2 cup of whole wheat flour for the all-purpose flour.
Do you like cinnamon? Adding 1/2 teaspoon of ground cinnamon would be a nice addition.
Adding an optional 1/4 cup chopped walnuts gives the pancakes some texture and a slight nuttiness.
This is a versatile buttermilk pancake recipe. Use fresh or frozen berries. Costco sells a great frozen berry mix of 3-4 different berries. This is a great recipe for using those berries when fresh isn’t easily available or you already have frozen on-hand.
If you’re using frozen berries instead of fresh, do not thaw the frozen berries before using.
If using strawberries, prepare by removing stems, slice and then quartered.

Blueberries and Strawberries – Buttermilk Pancakes
Makes about 12 – 15 pancakes

Blueberry, Strawberry Buttermilk Pancakes

Ingredients

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 low-fat buttermilk
1/4 cup butter, melted
1 cup each rinsed fresh berries (or unrinsed frozen berries)

Syrup, honey or powdered sugar to serve
Extra fresh berries to serve on the side

Directions

In a large bowl, mix together flour, sugar, baking powder, baking soda and salt. In another bowl, mix egg yolks, buttermilk and butter until well blended. Stir the egg-yolk/buttermilk mixture into the flour mixture just until well blended. Add the nuts, if using, and mix until distributed through batter.

Preheat a nonstick griddle or large nonstick frying pan to 350 degrees. Lightly coat with butter.

In another bowl, beat egg whites until soft peaks form. Gently fold into the pancake batter until no white streaks.

Spoon batter into 1/3 to 1/2 cup portions on griddle and gently spread to rounds. Place berries on top of pancakes, evenly distributing the various berries on the pancake batter round. Cook until pancakes are browned on the bottom and the edges begin to look dry. Turn with a wide spatula and brown other side.

Blueberries and Strawberries - Buttermilk Pancakes