Ingredients:
1 1/2 cups flour
2 tbsp sugar
1 tsp salt
1 tsp baking powder
3 tbsp oil
2 whole eggs
1/2 cup plain yogurt
3/4 cup milk
3 cups fresh berries in any combination desired
(blueberries, raspberries, strawberries, blackberries)
Instructions:
This recipe was the Blue Ribbon Breakfast Winner from the American Bed & Breakfast Association's Recipe Contest. It is published in the Innkeepers' Finest Breakfast by Jessica Bennett, which is a collection of the Blue Ribbon Breakfast Recipes from innkeepers around the country. We hope you will enjoy preparing it for your special breakfast, just as much as our guests enjoy it here at the inn.
Mix all the dry ingredients in a bowl. In a separate bowl, mix the wet ingredients, except the fruit. Combine wet and dry ingredients to make the pancake batter. Reserve 2 cups of the berries and add the remaining 1 cup to the batter. Mix gently, being careful not to break up the fruit. Pour 1/4 cup batter per pancake onto a hot, oiled griddle. Turn the pancakes when the edges are dry and bubbles appear. Arrange 3 pancakes on a plate, for each person. Top with a scoop of Ben & Jerry's Vanilla Ice Cream, 1/2 cup of reserved berries, and warmed Vermont Maple Syrup. Add a sprig of fresh mint to garnish. Recipe may be doubled.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
