Best Double Berry Pancakes Recipes

Double-Berry Pancakes image

Provided by Lorrie in Montreal

Categories Breakfast

Time 20m

Yield 10 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
2 tablespoons granulated 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
1 cup rinsed fresh raspberry

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.

Double-Berry Pancakes image

Provided by Jellyqueen

Categories Breakfast

Time 25m

Yield 12 pancakes

Number Of Ingredients 11

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

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.