Serves: 5
Total Calories: 269
Mix all the dry ingredients in a bowl. In a separate bowl, mix the wet ingredients, except the fruit. Combine wet and dry ingredients to make the pancake batter. Reserve 2 cups of the berries and add the remaining 1 cup to the batter. Mix gently, being careful not to break up the fruit. Pour 1/4 cup batter per pancake onto a hot, oiled griddle. Turn the pancakes when the edges are dry and bubbles appear. Arrange 3 pancakes on a plate, for each person. Top with a scoop of Ben & Jerry's Vanilla Ice Cream, 1/2 cup of reserved berries, and warmed Vermont Maple Syrup. Add a sprig of fresh mint to garnish. Recipe may be doubled.
This Four Berry Pancakes recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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