These are one of my favorite fall/winter breakfast dishes…. each bite bursts with flavor and they are full of antioxidants too. As soon as my pomegranates are ripe I start making things from them and this is just one of many things I like to do with them. I sometimes make them with sourdough starter, but you can also use buttermilk and flour as I give instructions for here. I use good Vermont Maple Syrup on the side. You can change out the fruit, but I really think this is an amazing combination. Bacon on the side is a perfect compliment. Bring on the Mimosas!
- 2 cups self rising flour (White Lily preferred)
- 2/3 to 1 cup of buttermilk
- pinch of salt
- 2 eggs
- 2 tablespoons of melted butter
- 1 cup of blueberries
- 1 cup of pomegranate
- Using a stand mixer blend together all but the fruit. You want a fairly thin consistency, but not as thin as crepe batter. Add more buttermilk or flour as needed. Make a plain test pancake first, it should be about 1/3 of an inch thick.
- Preheat a griddle and wipe a used butter wrapper on the griddle
- Test heat by dropping a drop of water on it, it should immediately bounce.
- Pour two pancakes at a time unless you have a double size griddle.
- As soon as you have poured them on to the griddle, generously drop berries and pomegranate all over the top of the pancakes.
- When the pancakes start to have air bubbles, it is time to flip.
- Continue cooking till the bottom of the pancake is golden. You can lift the edge to check. This should take 1-2 minutes.