Rick's Whole Wheat Dairy-Free Berry Pancakes

It's late berry season here in Portland. We went berry-picking yesterday and found many places already closed. No marionberries could be found in the southwest suburbs. But we were able to glean blueberries and blackberries for 50 cents a pound. We ate lots of berries as we walked through the aisles of bushes that had been picked through several times. Still, there was plenty of fruit for our purposes. When our bowls were full, we paid on the honor system, slipping a few dollars into a slotted can next to the scales on the way out.

This morning, our friend Rick, made whole wheat pancakes for breakfast. They were delicious, chock full of the fruit we'd picked just yesterday. His well-honed recipe was quick and easy. He said it's based on one in The Joy of Cooking, but he's made so many changes, I'd call it his own. This morning's pancakes were made with berries, but Rick says they're just as good with bananas or practically any other fruit.

Rick's Whole Wheat Dairy-Free Berry Pancakes

1-1/2 C whole wheat flour
2 heaping T brown sugar
1-1/2 t baking powder
1 t salt
1-1/2 C soy milk
2 eggs
3 T melted butter
2 C berries
oil for frying

1. Mix together dry ingredients in a bowl.

2. Pour milk into a separate bowl.

3. Beat eggs with a fork until blended. Then pour into milk and stir until eggs are blended into the milk.

4. Pour melted butter into the liquid mixture, a little at a time, and stir unti well blended.

5. Pour the liquid ingredients into the dry ingredients and stir gently until just combined. Do not over-mix. If batter is a little too thick, add a little more soy milk. If it's too thin, let it sit for a few minutes and it will thicken slightly.

6. Heat 1 or 2 skillets until hot. Pour in a small amount of vegetable oil and coat the entire surface. Pour in approximately 1/3 C batter for each pancake. Sprinkle fruit over pancakes and cook until bubbles form on the batter and the bottoms are browned. Flip the pancakes and cook on the other side until down.

7. Remove pancakes from the pans and keep hot on a cookie sheet in a wamr oven while you cook up the remaining batter.

Add oil and adjust the heat as necessary. Don't let the pan get too hot or the pancakes will burn on the outside before they're cooked through on the inside.

Serve with whipped butter and warm maple syrup or whatever toppings you wish.

Enjoy!

Shelley