Prairie Saskatoon Berry Bannock Pancakes
A delightful fusion of traditional bannock and fluffy pancakes, studded with sweet and tart Saskatoon berries, offering a taste of the Canadian prairies.
🧂 Ingredients
- 2 cups All-purpose flour
- 1/2 cup Whole wheat flour
- 2 tsp Baking powder
- 1/2 tsp Salt
- 2 tbsp Sugar
- 1 cup Saskatoon berries(fresh or frozen)
- 1.5 cups Milk
- 1 large Egg
- 1/4 cup Melted butter(plus more for greasing)
- for serving Maple syrup
👨🍳 Instructions
- 1
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, salt, and sugar.
💡 Tip: Ensure all dry ingredients are well combined. - 2
Gently fold in the Saskatoon berries. If using frozen berries, do not thaw them beforehand.
💡 Tip: Be gentle to avoid crushing the berries too much. - 3
In a separate bowl, whisk together the milk, egg, and melted butter.
💡 Tip: Ensure the egg is fully incorporated. - 4
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick, similar to traditional bannock dough but pourable.
💡 Tip: Do not overmix; a few lumps are acceptable. - 5
Heat a lightly greased griddle or non-stick skillet over medium heat.
⏱️ 3 minutes - 6
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook for 3-4 minutes per side, or until golden brown and cooked through.
⏱️ 8 minutes💡 Tip: Adjust heat as needed to prevent burning. - 7
Serve warm with maple syrup and extra Saskatoon berries, if desired.
💡 Pro Tips
- ✓For a richer flavor, a small amount of rendered bacon fat can be used to grease the griddle.
- ✓If the batter seems too thick, add a tablespoon or two of milk.
- ✓These pancakes are also delicious served with whipped cream or a dollop of yogurt.
🔄 Variations
- Add a pinch of cinnamon or nutmeg to the dry ingredients for added warmth.
- Incorporate other prairie berries like blueberries or raspberries along with the Saskatoon berries.
- For a gluten-free version, use a gluten-free flour blend suitable for baking.