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Mixed Berry Pancakes SmartPoints 4



  • 3 cup(s) mixed berries, fresh or frozen and thawed (chopped if large)
  • 1 Tbsp fresh lemon juice, or more to taste
  • 1 cup(s) all-purpose flour
  • 2 Tbsp sugar, granulated
  • 0.5 tsp baking powder
  • 0.125 tsp table salt
  • 1 cup(s) low-fat buttermilk
  • 1 large egg(s), separated
  • 2 large egg white(s)
  • 2 tsp unsalted butter, divided
  • 1 Tbsp powdered sugar, for dusting
  1. In a medium bowl, gently toss berries with lemon juice; set aside.
  2. In another medium bowl, sift together flour, granulated sugar, baking powder and salt; set aside.
  3. In a large mixing bowl, combine buttermilk with egg yolk.
  4. Add flour mixture to buttermilk mixture; stir in berries and set aside.
  5. In a medium mixing bowl, using an electric mixer, beat egg whites until stiff peaks form; gently fold into batter until combined.
  6. Heat a very large nonstick skillet over medium heat; add 1/2 teaspoon butter. When butter is melted, make six pancakes at a time by pouring 2 heaping tablespoons of batter into skillet for each pancake (make sure to leave enough space in between each). Cook until bottoms are golden, about 2 minutes; flip and cook until centers are set, about 2 minutes more.
  7. Remove pancakes to a plate and cover to keep warm (or place in a warm oven); repeat with remaining ingredients, making six pancakes at a time. When ready to serve, dust pancakes with powdered sugar. Yields 3 pancakes per serving.

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