Double Berry Pancakes Recipes

Steps:

• In large bowl, combine dry ingredients.
• In another bowl, mix egg yolks, buttermilk and butter until well blended, then stir this into the flour mixture.
• In another large bowl beat the egg whites on high speed until soft peaks form, then fold into batter gently with a rubber spatula until it's worked inches
• Cook pancakes on a griddle that has been preheated on medium heat.
• Use about 1/3 cup of batter for each one.
• As soon as you pour the batter onto griddle, arrange 1 tablespoon each of the blueberries and raspberries on the top of the pancake.
• Cook until the pancake has bubbled over the surface, then carefully flip.
• Cook until the other side is lightly browned.
• Serve with syrup.

Steps:

• In large bowl, lightly stir Bisquick mix, cocoa, sour cream, milk, extract and eggs (do not overbeat; mixture should be lumpy). Fold in chocolate chips.
• Heat griddle to 375°F or 12-inch skillet over medium-low heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
• For each pancake, use scant 1/4 cup batter; spread batter with rubber spatula to 4 inches in diameter. Cook pancakes until bubbly on top, puffed and dry around edges, about 2 minutes. Turn and cook other sides until golden brown, about 1 to 2 minutes longer. Top with whipped cream, strawberries and syrup.

Steps:

• In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Steps:

• In large bowl, combine dry ingredients.
• In another bowl, mix egg yolks, buttermilk and butter until well blended, then stir this into the flour mixture.
• In another large bowl beat egg whites on high speed until soft peaks form, then fold into batter- gently but completely; there should be no white streaks remaining.
• Cook pancakes on 350 degree nonstick griddle, using 1/3 cup of batter per pancake – evenly arrange 1 tablespoon each of blueberries and raspberries onto each pancake.
• Cook until bottom is nicely golden brown and edges are dry then flip and cook around 2 minutes more.
• Serve with real maple syrup.

Steps:

• In 2-quart saucepan, beat cold water and cornstarch with whisk until cornstarch is dissolved. Add the 2 1/4 cups blackberries, the sugar, maple syrup and vanilla. Heat to boiling over medium-high heat, stirring frequently and breaking up blackberries with a fork until mashed. Reduce heat; simmer 5 to 10 minutes. Remove from heat; set aside. The mixture will thicken slightly as it cools.
• In medium bowl, place Bisquick mix; add buttermilk, eggs and vanilla. Mix until just combined, being careful not to overmix. Stir in the mashed blackberries. Let stand 5 minutes.
• Heat 10-inch skillet or griddle over medium heat (grease if necessary). Spoon batter into 1/4 cup rounds, and cook until bubbles form on top, 2 to 3 minutes. Turn; cook a minute or two longer. Repeat with remaining batter. Serve hot with blackberry syrup.

Steps:

• Preheat a griddle.
• Sift together flours, baking powder, baking soda and salt.
• In another bowl, whisk eggs, then add buttermilk and honey or agave nectar, and whisk together. Whisk in vanilla extract and oil or melted butter.
• Add flour mixture to wet ingredients and quickly whisk together. Do not over-beat. A few lumps are okay. Stir in cooked kasha.
• In a separate bowl toss blueberries with 1/2 teaspoon flour.
• If necessary, brush hot griddle with butter. Drop by small ladlefuls (3 to 4 tablespoons) onto the hot griddle. Place 6 or 7 blueberries on each pancake. Cook until bubbles begin to break through, 2 to 3 minutes. Turn and cook for 30 seconds to a minute on the other side, or until nicely browned. Remove from heat and continue until all of the batter is used up. Serve hot, with butter and maple syrup.