Razzleberry Pancakes

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	All-purpose flour
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Baking powder
3 tablespoons	45ml	Vegetable oil
2 tablespoons	30ml	Eggs (large)
1/2 cup	118ml	Plain yogurt
3/4 cup	177ml	Milk
1 cup	237ml	Fresh berries in any combination desired
		= (blueberries, raspberries,
		Strawberries, blackberries)
		Additional berries - for accompaniment
		Maple syrup - for accompaniment
		Lightly-sweetened whipped cream - for accompaniment

Recipe Instructions

Whisk together flour, sugar, salt and baking powder in a bowl.

In a separate bowl, whisk the eggs; add the yogurt and milk, mixing well.

Add egg mixture to the flour mixture; stirring by hand until just combined. Gently fold in 1 cup berries into batter, being careful not to break up the fruit.

Heat a lightly greased griddle or skillet over medium heat (375 degrees). Griddle is ready when a few drops of water bubble and skitter rapidly around.

For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.

Serve with additional berries spooned on top, drizzle with maple syrup and top with a dollop of whipped cream.

This recipe yields about 12 (4-inch) pancakes.

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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