Roasted Berry And Buttermilk Pancakes Recipe: Getting ready to indulge in a breakfast delight that combines the reassuring fluffiness of pancakes with the rich flavours of roasted berries is something you should get ready to do. Your taste buds will be titillated and your morning will be brightened with these Roasted Berry and Buttermilk Pancakes, which are a symphony of sweetness and tanginess.
Roasted Berry And Buttermilk Pancakes Recipe
It is certain that this recipe will become a favourite in your kitchen, regardless of whether you are preparing it for a weekend brunch or simply have a craving for a special treat. In light of this, let us embark on a journey to master the art of making pancakes and experience the pleasure of a homemade breakfast masterpiece!
Ingredients
For the Roasted Berries
- 2 cups mixed berries (such as strawberries, blueberries, raspberries)
- 2 tablespoons maple syrup
- 1 tablespoon melted butter or coconut oil
For the Pancakes:
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tablespoons melted butter, plus more for cooking pancakes
- 1 teaspoon vanilla extract
For Serving:
- Maple syrup
- Whipped cream
- Fresh berries for garnish
Also See:
Crusty Walnut Wheat Bread Recipe – learn with experts
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). To ensure that the berries are evenly coated, place them in a baking dish and incorporate maple syrup, melted butter, or coconut oil into the mixture.
- Roast the berries in an oven that has been preheated for fifteen to twenty minutes, or until they are tender and juicy. Put to the side to slightly cool down.
- The all-purpose flour, granulated sugar, baking powder, baking soda, and salt should be thoroughly mixed together in a large mixing bowl using a whisk until they are completely incorporated.
- In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract by whisking them together until they are completely smooth.
- Gently stir the dry ingredients until they are just combined after pouring the liquid ingredients into the dry ingredients.
- Do not overmix the ingredients; it is acceptable to have a few lumps. A thick and slightly lumpy consistency is desired for the batter.
- A skillet or griddle that has been lightly greased should be heated over medium heat.
- When the skillet is hot, pour approximately a quarter cup of pancake batter onto it for each individual pancake.
- Making a round shape out of the batter can be accomplished by using the back of a spoon.
- In the time that the batter is still wet, place a few roasted berries on top of each pancake. With the back of a spoon, gently press them into the batter until they are integrated.
- It is recommended that the pancakes be cooked for two to three minutes, or until bubbles appear on the surface and the edges begin to appear set.
- Turn the pancakes over carefully and continue cooking for an additional one to two minutes, or until they are golden brown and cooked all the way through.
- While you continue to cook the remaining pancakes, transfer the pancakes that have been cooked to a plate and cover them loosely with aluminium foil to keep them warm.
- The Roasted Berry and Buttermilk Pancakes should be served warm, with additional roasted berries, a drizzle of maple syrup, and a dollop of whipped cream on top of each pancake.
- Use fresh berries as a garnish to add an additional splash of flavour and colour to the dish.
Nutrition
- Calories per Serving 228
- Total Fat 10.9 g
- Saturated Fat 6.3 g
- Trans Fat 0.0 g
- Cholesterol 63.1 mg
- Total Carbohydrates 27.6 g
- Dietary Fiber 1.2 g
- Total Sugars 7.6 g
- Sodium 255.4 mg
- Protein 5.3 g
