Double-Berry Pancakes

Name: Double-Berry 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 buttermilk; 1/4 cup butter, melted; 1 cup rinsed fresh blueberries (or un-rinsed if using frozen); 1 cup rinsed fresh raspberry (or un-rinsed if using frozen); real maple syrup

11 ingredients

6 steps

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 buttermilk
1/4 cup butter, melted
1 cup rinsed fresh blueberries (or un-rinsed if using frozen)
1 cup rinsed fresh raspberry (or un-rinsed if using frozen)
real maple syrup

Directions

1

In large bowl, combine dry ingredients.
2

In another bowl, mix egg yolks, buttermilk and butter until well blended, then stir this into the flour mixture.
3

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.
4

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.
5

Cook until bottom is nicely golden brown and edges are dry then flip and cook around 2 minutes more.
6

Serve with real maple syrup.