Roasted Berry And Buttermilk Pancakes Recipe

Pancakes: Weekend breakfast warriors, ready to be splattered with syrup, butter, or, in more adventurous kitchens, creative toppings. 

1 ½ cups mixed berries 1 tablespoon maple sugar 2 cups all purpose flour 2 tablespoons granulated sugar 1 teaspoon baking powder 1 teaspoon salt ½ teaspoon baking soda 1 ½ cups buttermilk 8 tablespoons butter, melted 2 large eggs 1 teaspoon vanilla



 Mix the berries with the maple sugar on a baking sheet with a rim, and then toss the mixture to coat the berries. 

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Bake the berries on the baking sheet until they have become pliable, which should take about 15 minutes. 

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In the meantime, combine the flour, granulated sugar, baking powder, salt, and baking soda in a large bowl using a whisk. 

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In a separate bowl, combine the buttermilk, butter, eggs, and vanilla extract by whisking them together.

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The roasted berries should be folded in. Prepare a griddle or a pan that does not stick by heating it to a medium temperature.

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A quarter cup of pancake batter should be scooped onto the griddle. On one side, cook until it is golden brown, and then flip it over. 

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Repeat the cooking process until the meat is browned on both sides and cooked through in the center.

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