Cocoa Cake

These sweet pancakes aren't just for breakfast!
Try them for dinner, slumber parties, and mother's or father's day.

Bitty Berry Pancakes
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Bitty Berry Pancakes

Makes about 20 3-inch pancakes

You will need:

  • 4 Tablespoons Unsalted Butter
  • 1 Cup All-purpose Flour
  • 1 Tablespoon Granulated Sugar
  • 1/2 Teaspoon Salt
  • 1 Large Egg
  • 1 1/4 Cups Buttermilk
  • Vegetable-oil Spray
  • 2 Cups Blueberries
  • Toppings: Fruit, Syrup, Butter, Jam, Applesauce, Yogurt or Powdered Sugar
  1. Prep the ingredients. Wash and drain the berries; set them aside. Melt the butter in a small saucepan on the stove, using low heat.
  2. Mix the ingredients. In a medium-size bowl, use a whisk to mix together the flour, sugar, baking soda, and salt. In a separate, large bowl, crack and thoroughly whisk the egg; then whisk in the buttermilk and melted butter. Pour the dry ingredients in the large bowl, and whisk together until just mixed. It’s fine to have some small lumps.
  3. Pour batter onto the pan. Coat a skillet or griddle with vegetable-oil spray, set it on the stove, and turn the burner to medium heat. When the pan is hot, dip into the batter with a 1/4-cup measuring cup and pour it onto the pan. Space the pancakes so they don’t touch—try only on or two at first.
  4. Add the berries. Immediately drop 6 blueberries (or a different addition) onto each pancake, and lightly press them into the batter with the spatula tip. When bubbles have formed in the pancake, test it with the spatula to see if it’s firm enough to flip.
  5. Flip the pancakes. When ready, flip the pancake over and let it cook 1 minute on the second side. Slip the spatula tip into the center of the pancake. It if comes out clean, it’s done. Cook the remaining batter, following steps 3-5.
  6. Finish with the toppings. Serve the pancakes hot with an assortment of favorite toppings.

Excerpted from You're the Chef® cookbook, by Lisa Cherkasky. American Girl Publishing, 2016. All rights reserved.