There’s something so luxurious about Saturday and Sunday mornings in the winter. In the summer, we are rarely home weekend mornings because we are either out of town or heading out for a hike or some other outdoor activity. In the winter, however, we wake up and it’s still dark outside and our only big decisions to make are what to have for breakfast, and if it’s worthwhile changing out of pyjama pants that day.
I love this pancake recipe because it’s from scratch, it takes all of two minutes to stir together, and it makes the perfect amount for me and my Better Half. Technically the recipe serves four people, but only if you are having other items with them like bacon/sausage, fruit, eggs, etc. If you are only serving these, and/or you have a big eater in your group, you may want to double the recipe.
This recipe uses a mixture of all-purpose and whole wheat flours. I like the taste of the whole wheat, but it does lend these a bit of a heavier texture. They’re still light and fluffy (no hockey pucks here!), but for that traditional light-as-air buttermilk pancake texture, you can use all-purpose for all of the flour if you like.
Whenever you make pancakes with toppings added in, such as berries or chocolate chips, try to cook them nearly all the way through on the first side. I always do this because the sugar in whatever you’ve added can burn if the second side is left on the pan too long. Cooked just right, the berries will just be warmed through and will burst and ooze when you cut into the pancakes. The juices from the berries mix with the maple syrup and butter and become a lovely sticky purple sauce through which you can drag every last bite.
Leftover pancakes are also delicious served cold with a dollop of fruit preserves or jam. For a real treat, spread almond butter on warm or cold pancakes and spoon additional fruit on top. Can you tell I love pancakes?
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon white sugar
- 2 eggs
- 1 and ½ cups milk (I used almond milk)
- ⅔ cup mixed berries, such as raspberries, blueberries, blackberries, strawberries, etc.
- Melted butter or oil, for the pan
- Butter, maple syrup and additional berries for serving (optional).
- Heat a large skillet or flat griddle to medium heat while you make the batter.
- Whisk together flours, baking powder, salt and sugar. Beat the eggs and milk together, then gently stir into dry ingredients. Mix only to moisten all the flour; some lumps are fine, so do not over-mix. If the batter is a bit thick, add more milk to reach desired texture.
- Brush the pan with butter or oil for each batch. Spoon about ¼ cup of batter per pancake, leaving space enough around each to be able to flip. Sprinkle 5-6 berries per pancake (depending on size of pancake and what type of berries you are using!). When the cakes are almost cooked through, flip them over and cook only 1-2 minutes on the other side to prevent the fruit from burning.
- When the pancakes are cooked through, transfer to a platter and repeat process with remaining batter. If you aren't serving them right away, keep warm in a 200 degree F oven until ready to eat.
- Serve with butter, real maple syrup and additional berries, if desired.