These pancakes are a great way to highlight summer berries - light, fluffy, and delicious. The batter can be made in advance and stored in a juice pitcher for easy pouring the next morning. The whole wheat flour yields a bit more hearty pancake, but either flour works great.

Recipe: Whole-Grain Berry Mascarpone Pancakes
2 cups whole wheat flour (or whole wheat pastry flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup natural granulated sugar (evaporated cane sugar)
a generous pinch or two of fine-grain sea salt

2 cups organic buttermilk
2 large organic eggs, lightly beaten
2 tablespoons unsalted butter, melted
1/3 cup mascarpone cheese, room temperature and lightly whipped with a fork

an assortment of summer berries, larger berries should be cut in half

In a large bowl combine the flour, baking powder, baking soda, sugar, and salt. Add the buttermilk, eggs, melted butter and mascarpone. Stir all the ingredients until they are just combined. Don’t worry if the batter is a bit lumpy. Avoid over mixing.

Heat your skillet, pan, or griddle to medium-hot and brush with a bit of butter. Sprinkle a few berries into the pan and quickly pour 1/3 cup of batter on top of them. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. Serve with a golden pat of butter, a kiss of real maple syrup and more berries.

Makes about 12 large pancakes.

Comments (1) | June 19 - 12:57 PM

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