Bursting with berries, these pancakes really satisfy. Extras freeze and reheat well so make a double batch for another week.
- 3 cup(s) mixed berries, fresh or frozen and thawed (chopped if large)
- 1 Tbsp fresh lemon juice, or more to taste
- 1 cup(s) all-purpose flour
- 2 Tbsp sugar, granulated
- 1/2 tsp baking powder
- 1/8 tsp table salt
- 1 cup(s) low-fat buttermilk
- 1 large egg(s), separated
- 2 large egg white(s)
- 2 tsp unsalted butter, divided
- 1 Tbsp powdered sugar, for dusting
In a medium bowl, gently toss berries with lemon juice; set aside.
In another medium bowl, sift together flour, granulated sugar, baking powder and salt; set aside.
In a large mixing bowl, combine buttermilk with egg yolk.
Add flour mixture to buttermilk mixture; stir in berries and set aside.
In a medium mixing bowl, using an electric mixer, beat egg whites until stiff peaks form; gently fold into batter until combined.
Heat a very large nonstick skillet over medium heat; add 1/2 teaspoon butter. When butter is melted, make six pancakes at a time by pouring 2 heaping tablespoons of batter into skillet for each pancake (make sure to leave enough space in between each). Cook until bottoms are golden, about 2 minutes; flip and cook until centers are set, about 2 minutes more.
Remove pancakes to a plate and cover to keep warm (or place in a warm oven); repeat with remaining ingredients, making six pancakes at a time. When ready to serve, dust pancakes with powdered sugar.
Serving size: 3 pancakes