5 Cups Bread Flour
1/4 teasp white pepper
1 teasp Nutmeg
3 Tblsp Baking Powder
1 teasp baking soda
1/2 teasp salt
3 Tblsp sugar
1 Cup Milk
2 Cups Water
3 Tblsp lemon juice
1 teasp Vanilla extract
1/2 cup vanilla yogurt with whey liquid
1/2 Cup oil
4-6 Cups Frozen whole strawberries
2 Cups Frozen whole Blueberries
3/4 Cup Brown sugar
1/2 teasp cinnamon
3/4 cup water
In a large bowl whisk together dry pancake ingredients. Make a well in the center and add the liquids and eggs. Whisk together the eggs & liquids, then incorporate the dry until a batter is formed. Set aside for the leavening agents to do their thing.
Next dump the frozen berries into a medium sized bowl, add topping ingredients, turn to mix carefully then set aside to thaw.
Preheat a clean dry griddle to medium high heat, spray with cooking spray, ladle approximate 3/4 cup batter onto griddle. Check underside color and when top is beginning to bubble and underside is evenly golden turn only once.
Watch color for doneness; pancake will be moist and springy. Rub cooked side with butter after turning.
Stack two pancakes and hold in microwave until ready to assemble and serve.
Toss berry mixture until juices form sugar syrup. Ladle a scoop of mixture on top of pancakes and dollop of whipped cream. I serve the berries cool but they could be heated through if desired. We serve with maple bacon on the side.
About this recipe:
1911 Montgomery Inn Bed & Breakfast Delectable Pancakes