LOCATION: Recipes >> Breads Pancakes >> Pancakes 33
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Pancakes 33
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Four-berry Pancakes
1 1/2 cups flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
3 tablespoons oil
2 whole eggs
1/2 cup plain yogurt
3/4 cup milk
3 cups fresh berries (blueberries, raspberries, strawberries, Blackberries)
Mix all the dry ingredients in a bowl. In a separate bowl, mix the
wet ingredients, except for fruit. Combine wet and dry ingredients
to make the pancake batter. Reserve 2 cups of the berries and add
the remaining 1 cup to the batter. Mix gently, being careful not
to break up the fruit. Pour 1/4 cup batter per pancake onto a hot,
oiled griddle. Turn the pancakes when the edges are dry and bubbles
appear. Arrange 3 pancakes on a plate, for each person.
Top with a scoop of vanilla ice cream, 1/2 cup of reserved berries,
and warmed Vermont maple syrup. Add a spring of fresh mint to
garnish. Recipe may be doubled.
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