Happy 4th y’all! There is no better way to celebrate America’s birthday than flipping pancakes and sipping on coffee.
I used this lazy morning as an opportunity to try out a different pancake recipe and am quite pleased with the outcome. Fluffy in texture but hearty in flavor, these pancakes are the perfect canvas for a variety of add-ins.
The rest of today will be spent lounging in the sun, grilling burgers, and watching fireworks in downtown Greenville. Happy birthday, America!
Adapted from Heidi Swanson’s “Super Natural Every Day”
1 c white whole wheat flour
1/2 c rye flour
1/2 c all purpose flour
1 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
2 c buttermilk
3 eggs, beaten
3 tbsp butter, melted and cooled
1/2 c diced strawberries and blueberries
1 banana, thinly sliced
In a large bowl, whisk together first 6 ingredients. Combine buttermilk and eggs in a 4-cup measuring cup. Stir in melted butter.
Make a well in the dry ingredients and pour in buttermilk mixture. Using a rubber spatula, mix batter using as few strokes as possible so as not to overwork batter.
Ladle batter 1/4 c at a time on a buttered non-stick surface. When pancakes are nearly ready to flip, gently press in a combination of berries and bananas. Flip pancake and cook for 30 seconds more.
Serve with additional fruit and maple syrup.
Makes 12 large pancakes