Triple Berry Pancakes – Or – Everything but the Blueberry
Here are five important (read: random) things you should know about me.
1. I have a very strong, well documented affection for pancakes.
2. I’ve lived in all four corners of the United States, as proven by the following list:
Los Angeles, California
3. I’m sometimes (read: often) really awful about returning phone calls. It’s nothing personal. I’m just not very good on the phone. I’ll admit it- I’m kinda awkward on the phone. I’m especially bad at goodbyes. I always either say bye too soon or too late. It’s laughable really, and awkward.
4. I like to eat everything with a spoon, except spaghetti. That’s just a losing battle. Spoons help me get larger amounts of food in my mouth faster. Brilliant.
5. I love old stoves. Luckily I made friends with the owner of a bad-ass O’Keefe and Merritt stove. In the middle of this beauty is the hottest griddle known to man! I had the distinct honor of breaking in this fine griddle with these Triple Berry Pancakes. Now that’s livin’!
The pancakes were really only an excuse to get at that griddle. Since I had loads of berries in my fridge, I could think of nothing better but to throw them all into pancakes. I used strawberries, raspberries and blackberries. If I had blueberries, believe me, I would have thrown them into the fray… alas. Please use any berry that brightens your morning!
Triple Berry Pancakes
adapted from Gourmet Cookbook
1 cup whole milk
3 Tablespoons plus 1/2 teaspoon vegetable oil
1 stick (8 ounces) unsalted butter, melted and cooled
1 cup white whole wheat flour ( you can use all-purpose flour if you like)
4 teaspoons baking powder
4 teaspoons sugar
1 teaspoon salt
1 cup diced fresh berries (you could also used thawed and drained frozen berries)
Whisk together milk, eggs and 2 Tablespoons vegetable oil in a medium bowl, then whisk in the butter.
Stir together the flour, baking powder and salt in another medium bowl. Whisk in the egg mixture until just combined. Gently fold in the berries until just incorporated.
Heat 1/2 teaspoon oil in a large nonstick skillet (or on a bad-ass griddle) over medium high heat until hot but not smoking. Work in batches of 3 or 4, pour 1/3-cup measures of batter into the skillet and cook until bubbles have formed on top and broken, less than 2 minutes. Flip the pancakes with a spatula and cook until undersides are golden, about 1 minute more. Add another 1/2 teaspoon of oil in between batches. Lower heat if pancakes brown too quickly. Serve with butter and warm maple syrup.
You can keep the first batches of pancakes warm until they’re served by keeping them on a warm baking sheet in a 200 degree F oven.