Triple Berry Pancakes

The egg whites in this batter made these triple berry pancakes nice and fluffy. Instead of taking out the old bag of Krusty’s pancake mix next time, try making you’re own pancakes. I didn’t use fresh fruit, just a bag of frozen mixed berries from the grocery store. Much cheaper than buying fruit right now. Most of the fruit here isn’t very ripe yet either, so I think using the frozen berries was the right way to go. Make these pancakes this Sunday for Easter breakfast and serve them with some turkey sausage or leftover ham the day after Easter.

The Weight Watchers website said that you can freeze the pancakes after you cook them. I unfortunetaly can’t do that because some of my pancakes didn’t turn out. I’ve been experimenting with cast iron skillets lately and found out that I shouldn’t be cooking eggs in a cast iron. They’re a pain to clean out. Pancakes burn really easily in the cast iron skillet as well. Don’t know how the Pioneer Woman cooks with the cast iron all the time? Maybe she has some trick she uses.

Servings 8 (3 pancakes, you use 2 tablespoons when measuring out the batter)

Points Plus: 4

Ingredients

3 cup(s) mixed berries, fresh or frozen and thawed (chopped if 1 Tbsp fresh lemon juice, or more to taste
1 cup(s) all-purpose flour
2 Tbsp sugar, granulated
1/2 tsp baking powder
1/8 tsp table salt
1 cup(s) buttermilk
1 large egg(s), separated
2 large egg white(s)
2 tsp unsalted butter, divided
1 Tbsp powdered sugar, for dusting

In a medium bowl, gently toss berries with lemon juice; set aside.

In another medium bowl, sift together flour, granulated sugar, baking powder and salt; set aside.

In a large mixing bowl, combine buttermilk with egg yolk.

Add flour mixture to buttermilk mixture; stir in berries and set aside.

In a medium mixing bowl, using an electric mixer, beat egg whites until stiff peaks form; gently fold into batter until combined.

Heat a very large nonstick skillet over medium heat; add 1/2 teaspoon butter. When butter is melted, make six pancakes at a time by pouring 2 heaping tablespoons of batter into skillet for each pancake (make sure to leave enough space in between each). Cook until bottoms are golden, about 2 minutes; flip and cook until centers are set, about 2 minutes more.

Remove pancakes to a plate and cover to keep warm (or place in a warm oven); repeat with remaining ingredients, making six pancakes at a time. When ready to serve, dust pancakes with powdered sugar. Yields 3 pancakes per serving.