Whole-Wheat Pancakes with Roasted Berries

F&W's Justin Chapple uses a resealable plastic bag to mix his pancake batter and pipe out perfect pancakes--resulting in one less bowl to wash.
Photo by Andrei F.
Adapted from foodandwine.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • /4 cup plus 3 tablespoons granulated sugar

  • 3

    cups mixed berries, such as blueberries, raspberries and halved strawberries

  • 1 1/2

    cups whole milk

  • 2

    large eggs

  • 3

    tablespoons melted unsalted butter, plus more for brushing

  • 1

    cup all-purpose flour

  • 3/4

    cup whole-wheat flour

  • 2

    teaspoons baking powder

  • 3/4

    teaspoon kosher salt

  • 3/4

    kosher salt

Directions

Preheat the oven to 350°. On a rimmed baking sheet, toss the berries with 1/4 cup of the granulated sugar. Bake for about 10 minutes, until the berries are just softened. Meanwhile, set a large resealable plastic bag in a tall bowl 
to hold it upright. In the bag, whisk the milk with the eggs and the melted butter, then add both flours, the remaining 
3 tablespoons of granulated sugar, the baking powder and salt; stir until incorporated. Preheat a griddle and brush lightly with melted butter. Gently twist the bag and hold it upright. Using scissors, snip off 1/4 inch from a bottom corner. For each batch of pancakes, pipe 4-inch rounds of batter onto the griddle. Cook over moderate heat until bubbles appear on the surface of the pancakes, 2 to 3 minutes; flip and cook until risen and golden brown, 2 minutes longer. Transfer to plates and top with the berries, whipped cream and confectioners’ sugar.

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