Whole-Wheat Pancakes with Roasted Berries

1. 1

   Preheat the oven to 350.

2. 2

   On a rimmed baking sheet, toss the berries with 1/4 cup of the granulated sugar.

3. 3

   Bake for about 10 minutes, until the berries are just softened.

4. 4

   Meanwhile, set a large resealable plastic bag in a tall bowl to hold it upright.

5. 5

   In the bag, whisk the milk with the eggs and the melted butter, then add both flours, the remaining 3 tablespoons of granulated sugar, the baking powder and salt; stir until incorporated.

6. 6

   Preheat a griddle and brush lightly with melted butter.

7. 7

   Gently twist the bag and hold it upright.

8. 8

   Using scissors, snip off 1/4 inch from a bottom corner.

9. 9

   For each batch of pancakes, pipe 4-inch rounds of batter onto the griddle.

10. 10

    Cook over moderate heat until bubbles appear on the surface of the pancakes, 2 to 3 minutes; flip and cook until risen and golden brown, 2 minutes longer.

11. 11

    Transfer to plates and top with the berries, whipped cream and confectioners sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.