Chewy Multigrain Multiberry Brekkie Cakes:A Real Mouthful!

  1. Combine Flour though sugar and mix well with fork, breaking up any lumps of brown sugar. Add pecans.rnCombine butter through zest and add to dry ingredients, combining quickly and thoroughly. Batter should be thick, not thin. If batter needs thickening, add a little cornmeal or oats. (Thick= batter should not spread much in pan.)
  2. Melt a thin coat of butter in non stick skillet over med high heat. When hot and sizzling,but not brown and burning, quickly add fruit to batter and drop spoons of batter into skillet, forming approx. 3" pancakes (easier to flip when this size.) Cook a few minutes til air bubbles show on surface and their bottoms are medium brown. Turn cakes and complete cooking.
  3. Syrup: Combine maple syrup and orange, heat and serve with pancakes.
  4. Note: This recipe makes approx. 24 pancakes. Option- divide dry ingredients into 2 containers and store in frig for future use or gifts. Add wet ingredients when make pancakes.

whole wheat flour, white flour, cornmeal, rolled oats, baking powder, baking soda, kosher salt, white sugar, brown sugar, pecans, butter, eggs, orange juice concentrate, orange, blueberries, raspberries, maple syrup, orange juice concentrate

Taken from food52.com/recipes/16921-chewy-multigrain-multiberry-brekkie-cakes-a-real-mouthful (may not work)

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