| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 219 | 11g | 6g | 24g |
| sugars | fibre | protein | salt |
| 7g | 1g | 6g | 0.61g |
My love affair with Jostaberry Pancakes began on a sunny Saturday morning in my grandmother’s cozy kitchen. The delicate balance of tartness from the jostaberries blended effortlessly with the rich, buttery goodness of pancakes, creating a breakfast feast that speaks to both my Creole soul and French roots. With each bite, I’m transported back to those moments of familial warmth and culinary discovery.
A Nutrient-Packed Delight
Jostaberries aren’t just another fruit; they’re a powerhouse of nutrition. Packed with vitamin C, anthocyanins, and fiber, these little berries do more than tantalize your taste buds—they also contribute to your overall health. Vitamin C is known for boosting your immune system, while anthocyanins are praised for their anti-inflammatory properties. And let’s not forget fiber, which promotes digestive health. When you start your day with a plate of Jostaberry Pancakes, you’re indulging in a treat that’s as good for your body as it is for your soul.
A Culinary Symbiosis
When I first created this recipe, I was inspired by the traditional French clafoutis, a dish that celebrates the marriage of simple ingredients to create something extraordinarily elegant. Similarly, the texture and flavor of Jostaberry Pancakes can be likened to the Creole classic, beignets. Both recipes bring out the best in their ingredients and are perfect for pairing. Serve the pancakes with a dollop of crème fraîche and some maple syrup, or enjoy them as a side to scrambled eggs and crispy bacon for a full breakfast spread.
The versatility of Jostaberry Pancakes also extends to brunch menus. Imagine them served alongside a rustic quiche or even complementing a more modern avocado toast. Their unique tartness can balance the richness of other dishes, creating a symphony of flavors that elevate any meal.
For those who are adventurous, feel free to experiment by replacing jostaberries with other fruits like raspberries or blackberries. You can also whip up a quick compote to serve on top. The fundamentals of this recipe are so flexible that it’s almost impossible to go wrong.
Every time I make these pancakes, I am reminded of how food can be a bridge between the past and the present, and how it can unite different culinary traditions. So, whether you’re looking for a nutritious start to your day or wanting to add a touch of elegance to your weekend brunch, Jostaberry Pancakes are sure to become a cherished favorite.
What You’ll Need
- 1 cup jostaberries, fresh or frozen
- 1 and 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/4 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Additional butter or oil for cooking
- Maple syrup or powdered sugar for serving (optional)
Method
Step One
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Step Two
In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well combined.
Step Three
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; some lumps are fine.
Step Four
Gently fold in the jostaberries, taking care not to crush them.
Step Five
Heat a griddle or large skillet over medium heat and add a small amount of butter or oil to coat the surface.
Step Six
Scoop about 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Step Seven
Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Step Eight
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adding more butter or oil to the griddle as needed.
Step Nine
Serve the Jostaberry Pancakes warm with maple syrup or a dusting of powdered sugar, if desired.
