Recipe Background
Bed & Breakfast Pancakes offer classic comfort with warm berries and a nutty sweetness.
Craving a slice of weekend comfort? Bed & Breakfast Pancakes are your ticket. The sweet aroma of warm berries wafts through your kitchen as they bake in the oven, adding a juicy burst to every bite. Delivered with a subtle sweetness, these pancakes have a light, airy texture that makes them almost float off the plate. The hint of whole wheat flour provides a touch of nuttiness, grounding each mouthful.
Cooking these pancakes can be a joy in itself. Using a resealable plastic bag to pipe the batter offers a neat solution to perfectly round pancakes. Just snip a small corner and enjoy the satisfying sizzle as each round hits the hot griddle. When bubbles appear, it's time to flip, revealing a golden-brown hue that speaks of perfect timing.
Sharing this breakfast is like opening a gift. A sprinkle of confectioners’ sugar and a dollop of whipped cream add a decorative touch—much like snowfall atop a mountain. Served with warm, syrupy berries, every bite brings warm flavors and shared smiles. It’s less about breakfast and more about a moment of uncomplicated pleasure with loved ones.
Ingredients
For the berries:
- 3 cups mixed berries such as blueberries, raspberries, and halved strawberries
- 1/4 cup granulated sugar
For the pancakes:
- 1 1/2 cups whole milk
- 2 large eggs
- 3 tablespoons unsalted butter melted, plus more, to taste, for greasing the griddle pan
- 1 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- whipped cream to taste, for serving
- confectioners' sugar to taste, for serving
Directions
- Preheat the oven to 350 degrees F.
- On a rimmed baking sheet, add the mixed berries and 1/4 cup of the granulated sugar and toss to combine.
- Bake the berry mixture until they have softened, about 10 minutes.
- While the berries are baking, set a large resealable plastic bag in a tall bowl to hold it upright.
- Add the milk, the eggs, 3 tablespoons of the melted butter, the all-purpose flour, the whole-wheat flour, the remaining granulated sugar, the baking powder, and the salt and whisk until combined.
- Preheat a griddle to medium heat and lightly brush with the extra melted butter.
- Gently twist the bag and hold it upright.
- Use scissors to snip off 1/4-inch from one of the bottom corners.
- In batches, pipe 4-inch rounds of the batter onto the griddle and cook until bubbles appear on the surface of each of them, about 2-3 minutes.
- Flip the pancakes and cook until they have risen and are golden-brown, about 2 minutes.
- Repeat the cooking process until all the batter has been used.
- Serve the pancakes topped with the warm berries, the whipped cream, and the confectioners' sugar.
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