SUMMERTIME FRUIT PANCAKES WITH FRESH CREAM
Not your ordinary pancakes! These were just great for breakfast - full of fruit. Really just an excuse to eat a lot of lovely, summertime fruit with a 'just there' lighter-than-air batter. Served with freshly-whipped cream and strawberry preserves on the side to smear onto each and every bite - can you say D-I-V-I-N-E???
Provided by evelynathens
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For whipped cream: Whip the heavy cream with the vanilla extract and Splenda until soft peaks form. Refrigerate until ready to use.
- In a large bowl, sift together the flours, baking powder, salt, Splenda, and cinnamon. Add the milk, egg yolks, melted butter and lemon juice and whisk until smooth.
- In another large bowl, whip the egg whites until soft peaks form, then gently fold them into the batter. Gently fold in the pitted cherries and blueberries, lemon zest, and banana (if using).
- Generously grease a large, heavy skillet or griddle and heat to medium. For each fruit pancake, drop by 1/4 cupfuls onto the griddle and flatten slightly on top with back of spoon. Cook, lifting delicately with tip of spatula to check underside, until golden-brown, and then gently turn over (you may need another spatula to counter-balance) onto other side and cook that one till golden-brown. Repeat until all the batter is used.
- Serve with the freshly-whipped cream and strawberry preserves. Syrup is optional, but necessary if you like pancakes really sweet (I was just fine with the cream and preserves).
Nutrition Facts : Calories 252.8, Fat 8.5, SaturatedFat 4.5, Cholesterol 111.5, Sodium 364.9, Carbohydrate 37.6, Fiber 4.4, Sugar 8.6, Protein 8.8
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