Berry Surprise Pancakes

Makes 6 servings or 24 pancakes.


  • 1 cup unbleached all-purpose flour
  • 2/3 cup whole-wheat pastry flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 2 cups buttermilk
  • 1 large egg
  • 1 large egg white
  • 8 oz. fresh blueberries
  • 1 small container fresh raspberries about 1 cup
  • 1 lb. strawberries hulled and cut up
  • Sugar preferably superfine, to taste
  • Canola oil spray


  1. In a mixing bowl, whisk together the all-purpose and whole-wheat flours, baking soda and salt. In a small bowl, whisk together the buttermilk, egg and egg white until blended.
  2. Pour liquid ingredients into dry ones, whisking just until blended. (Do not overmix, some small lumps are fine.) Stir in the blueberries. Set batter aside.
  3. In a blender or food processor, purée raspberries and strawberries until smooth. Taste and, if too tart, gradually add sugar, 1/2 teaspoon at a time, until lightly sweetened. Transfer to a serving bowl and set aside.
  4. Spray a large griddle or frying pan with canola oil spray. Heat until hot over medium-high heat. Using a 1/4 measuring cup, pour batter into pan, making 4-inch pancakes. Cook until tiny bubbles appear on top of pancakes and bottoms are lightly browned, 3 to 4 minutes. Turn and cook until pancake resists when pressed lightly in the center and bottoms are lightly browned.
  5. Serve immediately with the puréed berries for a topping.

Recipe Notes

Per serving: 245 calories, 4 g. total fat (1 g. saturated fat), 44 g. carbohydrate, 10 g. protein, 6 g. dietary fiber, 404 mg. sodium.