Pancake BreakfastPosted: February 27, 2011
Something about this weekend just needed pancakes… The base recipe for this was taken from The Breakfast Book. The original recipe was for Buttermilk Pancakes. My changes: I added fruit, sugar and lemon zest, and changed the flour to whole wheat.
Buttermilk Berry Pancakes: I put the batter together the night before I intend to serve them and refrigerate in a sealed container.
In a medium bowl combine 3/4c whole wheat flour, 1t baking soda, 1T sugar, and 1/2t salt. In a large measuring cup combine 3T melted butter (cooled), 1c low-fat buttermilk, 1t lemon zest, and 3 egg whites (or 1 egg). Slowly add the wet ingredients to the flour mix, stiring just to combine. Do not over mix, the batter will be lumpy. (You can either continue on or refrigerate at this point.)
When you are ready to cook the pancakes, heat a skillet over medium-high heat and preheat the oven to 250 F. Spray with non-stick spray. Pour out batter into 3-inch cakes, top with 1t berries and cook about 3 minutes – you are looking for bubbles to appear on the surface of the pancake. Flip and cook for another 2-3 minutes. As you finish batches of the pancakes, transfer them to a cookie sheet and keep them warm in the oven. You will need about 1c mixed berries. This recipe makes 14 3-inch pancakes. 2 cakes/serving. Points Plus: 3.