Simple Pankcakes with Fresh Berries

Sometimes in the morning you just crave something quick yet delicious. Here is little different twist rather than the run of the mill breakfast cereals or toast. I included a simple idea while still offering great morning flavors and a balanced menu. Fluffy homemade pancakes are much better tasting than pancakes from a mix. Serve topped with maple syrup, fresh fruit syrup or a dollop of yogurt.

Ingredients:

2 cups all-purpose flour 500 mL
1 cup whole wheat flour 250 mL
1 tbsp granulated sugar 15 mL
1 tbsp baking powder 15 mL
1/2 tsp baking soda 2 mL
1/2 tsp salt 2 mL
3 eggs 3
2-1/2 cups Milk 625 mL
1/2 cup plain yogurt 125 mL
1/4 cup butter, melted 50 mL
2 tbsp butter for cooking (approx.) 30 mL
Fresh Blueberries and Raspberries for garnish

Preparation:

In large bowl, whisk together all-purpose and whole wheat flours, sugar, baking powder, baking soda and salt. In separate bowl, whisk eggs, Milk, yogurt and melted butter; pour over dry ingredients and sprinkle with blueberries. Stir gently just until combined. A few lumps should remain.

In large nonstick skillet over medium heat, melt a thin layer of butter. Ladle about 1/4 cup (50 mL) batter per pancake into skillet. Cook for 2 min or until bubbles break in batter but do not fill in; turn and cook for 1 to 2 min longer or until golden and puffed. Repeat with remaining butter and batter, adjusting heat as necessary to prevent burning.

Related posts:

1. Simple Brown Sugar Fudge

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