For me, one of the most exciting aspects of early summer is the abundance of produce that begins to appear on market shelves. The selection is always an invitation to come up with new ways to enjoy the lush offerings.
Strawberries are currently beginning to strut their stuff and though they are perfectly delicious just on their own with perhaps a bit of yogurt, or as part of a salad, why not dress them up a bit further with a baked creation that is so pretty your diners will be rubbing their hands in delight before they even sit down to enjoy some bites. Blueberries make this even better and you won’t be standing over a hot griddle because the batter simply goes into pans and is baked until set. Less mess, less fuss and more time to enjoy the creation.
Baked Whole-Wheat Strawberry and Blueberry Pancakes
- 1 cup whole-wheat flour
- 1 cup plain whole-fat yogurt
- 2 tablespoons butter
- 4 eggs, separated
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1 pint strawberries, hulled and halved (or quartered if they are very large)
- 1 pint blueberries
- icing sugar (optional)
Combine the flour and yogurt together in a small mixing bowl. Cover and leave 8 hours or overnight at room temperature
Heat an oven to 425°. Place 1 tablespoon of butter in each of two deep 9-inch pie plates. Put in the oven to melt.
Beat the egg whites until stiff. In a medium mixing bowl, beat the egg yolks, sugar, vanilla and baking powder into the flour and yogurt mixture.
Fold the egg whites into the batter. Remove the pie plates from the oven and pour half of the batter into each. Evenly arrange the strawberries and blueberries on top.
Bake for 15-20 minutes, until golden on top.
Remove from the oven. Run a rubber spatula or knife gently around the edges and slide the pancakes onto a serving plate. Sprinkle with icing sugar if desired, and serve immediately.
Yields roughly 6 – 8 servings.
You may also enjoy [highlight]Strawberry-Rhubarb Cottage Cheese Pancakes[/highlight].