I love summer and I love pancakes. Two great summer combinations for either a morning start to the day or, a light fare for a summer dinner. There are so many great recipes using fresh strawberries & blueberries but, my favorite is folding them into pancake batter for a very “berry” short stack of pancakes. Using my LivyLu’s perfect baking molds creates perfectly round pancakes. 🙂
Strawberry & Blueberry Pancakes:
- 1 1/2 cups all-purpose flour
-
3 1/2 teaspoons baking powder
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1/2 cup blueberry puree ( mix in saucepan a cup of fresh blueberries and 3 tablespoons of water until it comes to a boil, let cool)
- 1 cup strawberries sliced
In a large bowl, sift together the flour & baking powder. Make a well in the center and pour in the milk, egg, blueberry puree, and melted butter; mix until smooth. Gently fold in sliced strawberries until thoroughly incorporated in the batter
Line a baking sheet with a baking liner, place LivyLu’s large or medium size mold on the baking sheet and fill each circle with the desired amount. Place in oven at 350 degrees and bake for 10 minutes or until golden brown.
Remove from oven and serve warm with additional berries, butter and maple syrup. Yum! Enjoy 🙂
