Summer Berry and Maple Pancakes Recipe
Ingredients
| Unbleached all-purpose flour- 3/4 cup | ||
| Whole wheat flour | 1/2 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Kosher salt- a good pinch | ||
| Ground cinnamon | 1 Teaspoon | |
| Large egg- 1, beaten | ||
| Low-fat milk- 1 to 1 1/4 cups | ||
| Lowfat sour cream | 3 Tablespoon | |
| Pure maple syrup- 1 cup | ||
| Blueberries | 1 Pint | |
| Raspberry | 1 Cup (16 tbs) | |
| Canola oil | ||
| Confectioner's sugar | ||
| Mint sprigs | 4 | |
Directions
GETTING READY
1. Start by preheating the oven
MAKING
2. In a large bowl, place the flours, baking powder, salt and cinnamon, and whisk together, now take another bowl and in it , mix together the egg, milk and sour cream,once mixed properly then slowly pour the liquid ingredeints into the dry ingredeints, keep stirring till ingredeints from both the bowls combine
3. Take the mixed ingredeints and set it aside to cool at room temperature.
4. Meanwhile, take a large heavy nonstick skillet and heat it over medium heat, take canola oil and coat the skillet by brushing it lightly
5. In the skillet, spoon 1/2 cup of the batter, to form a 4-inch pancake, then take this pancake and bake for 2 minutes, till the surface is bubbly and bottom is browned, now turn over and bake for about 1 minute,
6. Finally remove the pancakes from the skillet and transfer it to a plate, keep it warm in the oven while using the rest of the pancake batter 7. In 4 serving plates, divide pancakes into 4 pieces and serve in plates
8. Lay the pancakes, and spoon the room-temperature berry compote over it, sprinkle the remaining raspberries, top with confectioners' sugar and garnish with a sprig of mint
SERVING
9. Serve with bacon and eggs on the side
1. Start by preheating the oven
MAKING
2. In a large bowl, place the flours, baking powder, salt and cinnamon, and whisk together, now take another bowl and in it , mix together the egg, milk and sour cream,once mixed properly then slowly pour the liquid ingredeints into the dry ingredeints, keep stirring till ingredeints from both the bowls combine
3. Take the mixed ingredeints and set it aside to cool at room temperature.
4. Meanwhile, take a large heavy nonstick skillet and heat it over medium heat, take canola oil and coat the skillet by brushing it lightly
5. In the skillet, spoon 1/2 cup of the batter, to form a 4-inch pancake, then take this pancake and bake for 2 minutes, till the surface is bubbly and bottom is browned, now turn over and bake for about 1 minute,
6. Finally remove the pancakes from the skillet and transfer it to a plate, keep it warm in the oven while using the rest of the pancake batter 7. In 4 serving plates, divide pancakes into 4 pieces and serve in plates
8. Lay the pancakes, and spoon the room-temperature berry compote over it, sprinkle the remaining raspberries, top with confectioners' sugar and garnish with a sprig of mint
SERVING
9. Serve with bacon and eggs on the side
Chef
