Pancake are the go to special breakfast in my family, on of the reason I made them on Father’s Day. I know that it’s not very fancy, but we love them, and so I make them. I love raspberry and blueberry pancakes for the 4th of July! (Red, White, and Blue: Get it??) Anyway, with a couple of steps this recipe is one the easiest.
Raspberry and Blueberry Pancakes
2 cups Bisquick mix 1/2 cup raspberries (fresh/frozen)
3 tbls. sugar 1 cup milk
2 tsp. baking powder 2 eggs
1 tsp. vanilla 2 tbls. vegetable oil
1/2 cup blueberries (fresh/ frozen) 1 1/2 tsp lemon juice
I started off with two bowls: one medium and one small. In the medium bowl, (left) i combined the dry ingredients (Bisquick, sugar, baking powder). In the small bowl, (right) I combined the wet ingredients (milk, vanilla, vegetable oil, eggs, lemon juice). Make sure the contents of each bowl is well mixed.
Next, I added the wet into the dry (bigger bowl) and mixed until contents were combined. Be sure not to over mix!! This makes the pancakes gummy. I, then, gave the small bowl a quick mix for the next step.
I split the batter between the two bowls and add blueberries to one and raspberries to the other. Each of my parents wanted a different kind of pancake, that why i made two, but you can definitely mix it all together. I used frozen berries because 1) its cheaper and 2) i like the extra juices. Remember that when you add the berries to use a soft hand and gently fold the berries in.
So now that we’ve got at that batter sorted out it’s time to cook up these pancakes. I used a griddle set at 325, and added a thin layer of Pam, just once.
Pour a little over a 1/4 cup of batter for each pancake, cook the pancakes until the bubble star to pop and pancakes life easily from the griddle. Flip the pancakes and brown the other side. each pancake take about 3-4 minutes to cook. Remove the pancakes from griddle and serve with your favorite topping- butter, syrup, whipped cream, etc.