| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 12g | 6g | 52g |
| sugars | fibre | protein | salt |
| 26g | 2g | 8g | 0.7g |
There’s something incredibly captivating about the combination of sweet and tangy flavors in the Magellan Barberries Pancakes with Maple Syrup. Growing up in Seattle, I was surrounded by an abundance of fresh, local ingredients from the Pacific Northwest. With my Japanese heritage, I learned to appreciate the detailed care and precision involved in traditional recipes. This dish, while simple, encapsulates a part of my culinary journey, a blend of vibrant Pacific berries and timeless pancake perfection.
The Unique Flavor of Magellan Barberries
Magellan barberries are not only a treat for the taste buds but also pack numerous health benefits. High in vitamin C and antioxidants, they offer a fresh burst of flavor and a nutritional boost. Their tartness creates a unique harmony with the comforting, rich flavor of the pancakes. When paired with maple syrup, these pancakes transform into a sweet, tangy pleasure that is hard to resist.
Perfect for Any Occasion
Whether it’s a lazy Sunday brunch or a special breakfast to impress guests, the Magellan Barberries Pancakes with Maple Syrup are versatile enough for any occasion. The recipe balances simplicity with a touch of sophistication, making it similar to other fruit-based pancakes like blueberry or raspberry variations. If you’re contemplating an entire menu, these pancakes serve beautifully alongside a savory dish like a smoked salmon frittata or even a Japanese-style tamagoyaki.
Health Benefits and Nutrition
In addition to their delicious taste, these pancakes are surprisingly nutritious. Magellan barberries are known to aid digestion and support liver health. Combined with the benefits of buttermilk, which is high in probiotics and calcium, this dish offers more than just an exquisite start to your day. Even the small amount of maple syrup, a natural sweetener, contains essential minerals like zinc and manganese.
If you’re looking to explore more about the nutritional benefits of these ingredients, Healthline provides an excellent overview. For those interested in the origin and culinary applications of maple syrup, you may find this Maple from Canada resource enlightening.
By incorporating Magellan barberries into your breakfast repertoire, you’re not only expanding your palate but also embracing a healthier lifestyle. These pancakes are a testament to how combining diverse ingredients can result in a dish that is both flavorful and nourishing.
What You’ll Need
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- 1 cup fresh or dried Magellan barberries
- Butter or oil for cooking
- 1/2 cup maple syrup
- Optional: powdered sugar for dusting
Method
Step One
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
Step Two
In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Step Three
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
Step Four
Fold in the Magellan barberries until evenly distributed throughout the batter.
Step Five
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Step Six
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, until golden brown and cooked through.
Step Seven
Remove pancakes from the skillet and keep warm. Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Step Eight
Serve the pancakes warm, drizzled with maple syrup. Optional: Dust with powdered sugar before serving.
