I have always been a sucker for that boysenberry syrup at a pancake house. Maybe that was the inspiration for these boysenberry pancakes cuz they taste just like it! Any berries will work, I just happen to have boysenberries on the vine! Chef Brad found out I was a fan of his WonderFlour mix (barley, spelt, sweet brown rice) so he sent me his Whole Grain Comfort Food cookbook to try. Not only did I get a prize in the mail…I think I found a new pancake recipe! All I did was add berries! Oh ya!!
- 1 1/2 cups spelt flour
- 1 1/2 cups buttermilk
- 2 eggs
- 1/8 cup real maple syrup
- 1/8 cup oil (I use grapeseed or butter)
- 1/2 teaspoon salt
- 1 Tablespoon baking powder
- 2 handfuls of fresh or frozen berries (my fave is boysen but blueberries and raspberries are great, too.)
Add all the dry stuff in one bowl and the wet stuff (including berries) in another. Pour the wet into the dry and mix everything together with a wire whisk. Don’t over do it, just enough to moisten the flour mixture.
Of course top with way too much butter and maple syrup!
To learn more about Chef Brad and all the great things he’s doing with whole grains and good food click here.