Cranberry and blueberry pancakes recipe
Cranberry and Blueberry Pancakes recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 1-1/2 cups flour
- 1-1/2 Tablespoons sugar
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs, separated
- 2 cups buttermilk
- 1/4 cup butter, melted and cooled
- 2 cups berries that have been frozen
Sift the dry ingredients into a bowl. In a separate bowl, mix together the egg yolks, buttermilk and butter. Add the flour mixture to the eggs and blend. Beat the egg whites until stiff, but not dry, and fold into batter. Make pancakes on a properly heated griddle (water sprinkled on it will skate around in little balls). Sprinkle berries on top. Flip and cook until golden brown. Serve on heated plates with warm syrup.
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