浆果煎饼
早餐30 分钟4 份简单关于此食谱
蓬松、金黄的煎饼，每一口都充满多汁的混合浆果。这款经典的、经过充分测试的食谱能做出完美嫩滑、边缘酥脆的煎饼——这种煎饼可以漂亮地堆叠，很快就会被吃完。无论您使用蓝莓、覆盆子、草莓还是混合浆果，结果都是桌上每个人都会喜欢的早餐。简单的食品室材料、一个碗，大约30分钟，这就是全部所需。
步骤说明
- 1
In a large Mixing Bowl, whisk together the All-Purpose Flour, Granulated Sugar, Baking Powder, Baking Soda, and Salt until evenly combined.
- 2
In a separate smaller Mixing Bowl, whisk together the Buttermilk, Eggs, melted Butter, Vanilla Extract, and Lemon Zest (if using) until smooth.
- 3
Pour the wet ingredients into the dry ingredients and stir gently with a Spatula or Wooden Spoon until just combined. A few lumps are perfectly fine — do not overmix, or the pancakes will turn out tough.
- 4
Let the batter rest for 5 minutes while you heat the pan. This allows the Baking Powder to activate and gives you fluffier pancakes.
- 5
Heat a large Skillet over ^[medium heat]. Add a small amount of Butter and Neutral Oil (the Oil prevents the Butter from burning). When the Butter is melted and the pan is hot, swirl to coat.
- 6
For each pancake, ladle about 1/3 cup of batter onto the Skillet. Immediately scatter 8–10 Berries on top of each pancake — do not stir them in. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes.
- 7
Flip each pancake carefully with a wide Spatula and cook for another 1–2 minutes, until the underside is golden brown and the pancake is cooked through. Adjust the heat as needed between batches — ^[medium-low] is often ideal after the first batch.
- 8
Transfer finished pancakes to a plate and keep warm. Repeat with the remaining batter, adding a small knob of Butter and a drop of Oil to the pan between batches as needed.
- 9
Serve stacked with Maple Syrup, a dusting of Powdered Sugar, extra fresh Berries, and Whipped Cream if desired.
