Summer Berry and Maple Pancakes

Healthycooking's picture

Dec. 30, 2011


Unbleached all purpose flour 3/4 Cup (12 tbs)
Whole wheat flour 1/2 Cup (8 tbs)
Baking powder 1 Tablespoon
Kosher salt 1 Pinch (good pinch)
Ground cinnamon 1 Teaspoon
Egg 1 Large , beaten
Low fat milk 1 1/4 Cup (20 tbs)
Low fat sour cream 3 Tablespoon
Pure maple syrup 1 Cup (16 tbs)
Blueberries 1 Pint
Raspberries 1 Cup (16 tbs)
Canola oil 3 Tablespoon
Confectioners' sugar To Taste
Mint sprigs 4



1. Start by preheating the oven


2. In a large bowl, place the flours, baking powder, salt and cinnamon, and whisk together, now take another bowl and in it , mix together the egg, milk and sour cream,once mixed properly then slowly pour the liquid ingredeints into the dry ingredeints, keep stirring till ingredeints from both the bowls combine

3. Take the mixed ingredeints and set it aside to cool at room temperature.

4. Meanwhile, take a large heavy nonstick skillet and heat it over medium heat, take canola oil and coat the skillet by brushing it lightly

5. In the skillet, spoon 1/2 cup of the batter, to form a 4-inch pancake, then take this pancake and bake for 2 minutes, till the surface is bubbly and bottom is browned, now turn over and bake for about 1 minute,

6. Finally remove the pancakes from the skillet and transfer it to a plate, keep it warm in the oven while using the rest of the pancake batter 7. In 4 serving plates, divide pancakes into 4 pieces and serve in plates

8. Lay the pancakes, and spoon the room-temperature berry compote over it, sprinkle the remaining raspberries, top with confectioners' sugar and garnish with a sprig of mint


9. Serve with bacon and eggs on the side

Recipe Summary

Difficulty Level: Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 611Calories from Fat 138

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 432 mg18%

Total Carbohydrates 113 g37.7%

Dietary Fiber 8 g32%

Sugars 64 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet