Our judges were treated to a wonderful breakfast with our third place winner in the Berry Cherry Challenge Recipe contest. These delightfully light and fluffy pancakes are ideal for a Sunday brunch and the Cherry Maple Butter topping was certainly the “icing on the cake”—it had my family oohing and aaahing for sure!
Jill Drury from Milwaukee, Wisconsin submitted the recipe and said she used to stand in a corner eating pancakes all by herself, until she made these pancakes for her family. I know if you aren’t already a pancake lover, these will definitely do the trick!
Congratulations, Jill, for a marvelous recipe and one I will be making over and over again.
1 scant cup buttermilk
5 Tbsp unsalted butter, melted and slightly cooled
1-1 /3 cups all- purpose flour
1 /2 tsp salt
1 Tbsp sugar
2 tsp baking powder
1 /2 tsp baking soda
1 cup chopped bacon
Separate the eggs so that the yolks go into a large bowl and the whites go into the bowl of a stand mixer or a bowl large enough to fit a hand held electric mixer.
Add the buttermilk & juice and melted butter to the yolks in the bowl and beat together. In another bowl mix together the flour, sugar, salt, baking powder and baking soda.
With a stand mixer or electric mixer, whip the egg whites to hold soft peaks.
Now pour the liquid mixture into the dry ingredients and stir lightly until just combined. Some lumps are OK. Fold in the egg whites until just combined. It’s OK if some of the whites aren’t fully incorporated.
Rub a non-stick frying pan with a bit of butter and heat over medium-high heat. Add batter to the pan to make whatever size pancake you want (I like small ones made with a heaping tablespoon of batter – my pan fits about 5 of these at a time). Pancakes are ready to flip once a few bubbles appear on the surface and the tops are starting to go dull. Just before they are ready to flip, sprinkle a few dried cherries or dried blueberries as well as some bacon on top of each pancake. Flip and cook for another minute or two.
If you wish you can keep the pancakes warm in a very low oven while you cook the remaining batter.
RASPBERRY MAPLE BUTTER
You can adjust the amount of maple syrup to make it more or less pronounced, depending on your tastes.
1 /2 cup unsalted butter
1 /8 cup FruitFast Raspberry Juice Concentrate (your choice of Fruit Juice Concentrate)
1 /3 cup maple syrup
In a small saucepan, melt together butter, juice and maple syrup over low heat until melted. Serve immediately over pancakes.
Serves 3-4 people