On Friday night we had a full house with Wil, Corey and Tarah. We had orignially planned to go out in Old Town Alexandria, but due the pending winter weather, those plans were cancelled. On Saturday morning we woke up to 1/2 inch (maybe?) of snow and ice. We all agreed that since graduating we have become winter wimps, and with that we decided to snuggle in and make a warm breakfast! Enjoy our Saturday special!
Berry Buttermilk Pancakes
Yield: 15 pancakes
3 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1 ½ teaspoons baking soda
2 teaspoons cinnamon
2 ½ cups buttermilk
1 cup milk
3 eggs
2 tablespoons vegetable oil
2 tablespoons of butter (room temperature)
1 cup of blueberries, fresh
1/2 cup of blackberries, fresh
- Heat a large griddle or 2 large frying pans over medium heat.
- Combine dry ingredients in a large bowl (flour, sugar, baking powder, baking soda, cinnamon). Make well in the bottom of the bowl.
- In a separate bowl, wisk wet ingredients (buttermilk, milk, eggs, vegetable oil, butter).
- Pour wet ingredients into dry ingredients. Wisk to incorporate. Batter will be lumpy, be careful to not overmix.
- Gently stir in berries.
- Using a large soup ladle, spoon approximately 1/3 cup of the pancake batter onto frying pan. Repeat until griddle/frying pans are full (leaving at least 2 inches between pancakes).
- Allow pancakes to cook until batter begins to bubble (approximately 3 minutes), then flip and cook an additional 2 minutes. Or until both sides of pancake have lightly browned.
- Serve with warm maple syrup.
Hotcakes & Maple syrup!
H&M
