Mixed Berry Pancakes
4
Points®
Temps total: 36 min • Préparation: 20 min • Cuisson: 16 min • Portions: 8 • Difficulté: Facile
Bursting with berries, these pancakes really satisfy. Extras freeze and reheat well so make a double batch for another week.
Ingrédients
Mixed berries
3 cup(s), fresh or frozen and thawed (chopped if large)
Fresh lemon juice
1 tbsp(s), or more to taste
All-purpose flour
1 cup(s)
Sugar
2 tbsp(s), granulated
Baking powder
½ tsp(s)
Table salt
⅛ tsp(s)
1% low-fat buttermilk
1 cup(s)
Egg
1 large, separated
Egg whites
2 serving(s), large
Unsalted butter
2 tsp(s), divided
Powdered sugar (confectioner's)
1 tbsp(s), for dusting
Instructions
1
In a medium bowl, gently toss berries with lemon juice; set aside.
2
In another medium bowl, sift together flour, granulated sugar, baking powder and salt; set aside.
3
In a large mixing bowl, combine buttermilk with egg yolk.
4
Add flour mixture to buttermilk mixture; stir in berries and set aside.
5
In a medium mixing bowl, using an electric mixer, beat egg whites until stiff peaks form; gently fold into batter until combined.
6
Heat a very large nonstick skillet over medium heat; add 1/2 teaspoon butter. When butter is melted, make six pancakes at a time by pouring 2 heaping tablespoons of batter into skillet for each pancake (make sure to leave enough space in between each). Cook until bottoms are golden, about 2 minutes; flip and cook until centers are set, about 2 minutes more.
7
Remove pancakes to a plate and cover to keep warm (or place in a warm oven); repeat with remaining ingredients, making six pancakes at a time. When ready to serve, dust pancakes with powdered sugar.
8
Serving size: 3 pancakes
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