These were the breakfast highlight of summer vacation, made extra special with wild berries picked by the side of the lake.
Menu
These were the breakfast highlight of summer vacation, made extra special with wild berries picked by the side of the lake.
3 tbsp melted butter
2 eggs
1 1/2 cups spelt flour
1 1/2 cups berries such as blueberries, raspberries, boysenberries, huckleberries, etcup
1/4 tsp Rumford Baking Powder
vegetable oil, for the griddle
3/4 tsp Clabber Girl Baking Soda
1 tsp salt
3 tbsp sugar
3 cups buttermilk
Stir together the flour, Rumford Baking Powder, baking soda, salt and sugar. In a separate bowl, whisk the buttermilk, melted butter and eggs. Make a well in the center of the dry ingredients and whisk together briefly. Stir in the berries. Heat griddle or large skillet over medium-high heat. Brush griddle generously with oil. When water drops splashed on surface bounce and sizzle, pour batter, about 1/4 cup at a time, onto griddle. Leave plenty of space around each pancake. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.
3 tbsp melted butter
2 eggs
1 1/2 cups spelt flour
1 1/2 cups berries such as blueberries, raspberries, boysenberries, huckleberries, etcup
1/4 tsp Rumford Baking Powder
vegetable oil, for the griddle
3/4 tsp Clabber Girl Baking Soda
1 tsp salt
3 tbsp sugar
3 cups buttermilk
Stir together the flour, Rumford Baking Powder, baking soda, salt and sugar. In a separate bowl, whisk the buttermilk, melted butter and eggs. Make a well in the center of the dry ingredients and whisk together briefly. Stir in the berries. Heat griddle or large skillet over medium-high heat. Brush griddle generously with oil. When water drops splashed on surface bounce and sizzle, pour batter, about 1/4 cup at a time, onto griddle. Leave plenty of space around each pancake. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.