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Breakfast is your first meal of the day so you should make it count!  Even if it sometimes looks like dessert!  These triple berry are delicious and could without a doubt pass for dessert but, I assure you they were made for breakfast.  This all came about when one morning while making blueberry pancakes. I happen to look over and notice how beautiful the berries looked in the dish together.  That’s when I thought everyone make blueberry pancakes why not use other berries?

So I grabbed a hand full of mixed berries and tossed them into the batter and the triple berry pancake was born.  Oh! what a day that was we oohed and aahed and cheered with joy.  Oh! wait a minute this is breakfast we just devoured them and they were good.  I mean really good! The blend of fresh berries went so well together.  The raspberries and blackberries are so tender the get soft and melt a bit adding intense berry flavor. Add maple syrup and whipped cream then your all good to go!

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Why not make this great breakfast for that someone special on Valentine’s day!

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If you have a griddle you’ll want to get it out and start heating on medium high heat.  It needs to be hot to cook pancakes that turn golden brown you need a very hot griddle.  You can us a skillet for cooking but it’s easier if you have a griddle to turn the pancakes without the sides of a pan in the way.

 

 

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Batter:

  •  2 cups all-purpose flour
  • 1 Tablespoon  baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons sugar
  • dash of cinnamon
  • 4 Tablespoons melted butter
  • 2 cups buttermilk
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 cups I like to use berries blue berries, raspberries and blackberries or what ever kind you choose

In a large bowl add all the dry ingredients and whisk.  Add the milk, butter, eggs and vanilla and whisk until well blended you don’t want any lumps of flour.   Gently fold in the berries being careful not to crush them.  With your griddle or skillet hot test it by dropping a few drops of water the griddle is ready when the water sizzles and dry up quickly.  Using a 1/4 cup scoop for medium size cakes or 1/2 for large pancakes gentle scoop the batter with berries up and pour it onto the griddle. Let it cook until little bubbles cover the pancake then quickly flip it over and cook the other side for 2 to 3 minutes.

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Serve the hot topped with butter, warm maple syrup and fresh whipped cream

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