Mixed berry pancakes
4
Points®
Total Time
36 min
Prep
20 min
Cook
16 min
Serves
8
Difficulty
Moderate
Bursting with berries, these pancakes really satisfy whether you are making them for a weekend breakfast or a weeknight breakfast for dinner. These pancakes use a variety of pantry staples, adding in buttermilk for that wonderful tangy, buttery flavor that only buttermilk can bring to the table. The whipped egg whites lighten the batter and makes the finished pancakes fluffy. To keep the pancakes warm while you make the rest of them, place a cooling rack on a large baking sheet, and sit it in a preheated 225°F oven. Add the pancakes to the cooling rack as you finish them. These pancakes reheat well, so you can freeze extras or double the recipe to have more on hand for another week.
Ingredients
Mixed berries
3 cup(s), fresh or frozen and thawed (chopped if large)
Fresh lemon juice
1 Tbsp, or more to taste
All-purpose flour
1 cup(s)
Sugar
2 Tbsp, granulated
Baking powder
½ tsp
Table salt
⅛ tsp
1% low fat buttermilk
1 cup(s)
Egg
1 large egg(s), separated
Egg whites
2 large
Unsalted butter
2 tsp, divided
Powdered sugar (confectioner's)
1 Tbsp, for dusting