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:
Burlington, Vermont
Miami, Florida
Seattle, Washington
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
2 eggs
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.
{ 20 comments… read them below or add one }
Hi Heidi! They look delicious. Do you use a cup or so of berries? It doesn’t say :) Do you gently fold them in at the end? Have you ever used frozen thawed berries?
Hi Heidi (: I just found your blog recently, and havent stopped reading since! I love your recipes.
Anyway, I am loving the old stove with the griddle. Your panckaes are looking good too!
Lots of yummy good things packed into those pancakes.
I also have a special place in my heart, er, stomach, for pancakes. These look delicious and the stove-top griddle sure looks like a handy thing to have!
Those pancakes look really really tasty. I wish I had had them for breakfast!
Looks like the perfect morning breakfast!
You are my hero: you make messy pancakes, too! I have never in my life made perfectly round pancakes. I actually pride myself on my oddly shaped pancakes that never look perfect when stacked together. Your pancakes look so mouthwatering, Joy! Mmmmm!
Pancakes have always been meh for me. Bread with syrup, what’s the point? But, throw some berries in, Now you’re talkin’! I’m gonna try this for the next Family Breakfast®!!
i definitely share your affection for pancakes (although i require copious amounts of maple or berry syrup). if i had a griddle, i’m pretty sure i’d eat pancakes every day and become a very fat, very content gal. :)
I usually eat too many pancakes causing a sugar high shortly after eating them. I am adding your berry pancakes to my recipe file.
Mmm… these look like they have the perfect toothiness. I love your vintage stove. What a beauty.
These look absolutely delicious! I wish that’s what I was having for breakfast :)
One word…YUMMO!
I found myself nodding in agreement at #1, #3 and #5.
And that last image got my attention, twice.
I want that stove..
and those pancakes.
I also share you love of pancakes. After seeing this post I made some blueberry pancakes this weekend (blueberries were the only berry I had on had) and they were delicious! Thanks for all the great ideas!
lovely pancakes! i love that it’s so buttery. that’s the way it should be!
These pancakes are certain to win friends and influence people!
p.s. that stove is too much…I was drooling over that picture!
You people knock me out. I never seen such great eats. You go people!!!!!!!!
so….if you use all purpose flour will they be much thinner than they look in your picture? i made these and they were so tasty…just not as fluffy as i’m used to. what did i do wrong?