Serve up tall stacks of these tender, berry-studded pancakes at your next brunch and prepare for recipe requests from your friends and family. This recipe was created by the chefs at Blackberry Farm, an award-winning luxury hotel and resort in eastern Tennessee. The pancakes are cooked on a griddle at the resort, but you can also use your own nonstick pan or large skillet to make this recipe in lieu of a griddle. Whipped egg whites folded into the batter give the pancakes an incredible fluffy texture that you can’t beat. Really be sure to fold them carefully into the batter, though, so they don’t deflate on you. The creative addition of lemon zest and vanilla to the batter is a delicious pairing with the tangy berries and the little secret pancake weapon that makes these special. Ripe, sweet, in-season blackberries make a huge difference in this recipe. If great blackberries aren’t available, try blueberries or raspberries to get different tasty results. These Blackberry-Lemon Griddle Cakes are on the sweeter side, so maple syrup isn’t necessary (but not frowned upon, if you prefer!). Although they would make a wonderful accompaniment to something savory like bacon or breakfast sausage...
Helen Norman; Prop Styling: Buffy Hargett Miller; Food Styling: Marian Cooper Cairns
Blackberry-Lemon Griddle Cakes Recipe
Servings Per Recipe:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.