Sweet Berry Griddle Cakes
Add sugar to berries and set aside, this will give you syrup for your cakes. I microwave my berries, to pour over cakes.
- 1 small box Jiffy biscuit mix
- 2 cups pancake flour
- 4 Tbs. vanilla
- 1 cup seasonal berries
- 1/4 cup or big dollop of whipped cream
- 1/4 cup sugar.
In a large bowl mix Jiffy biscuit mix and pancake flour, add vanilla and enough milk to make a thick batter,. Not thin or runny.
Pour your desired size cakes.
TURN ONLY ONCE!!! TURNING PANCAKES OVER AND OVER MAKES THEM TOUGH! AND NOT FLUFFY. **check cakes with a toothpick.
THESE CAKES ARE VERY FLUFFY! AND WILL RISE CLOSE TO ONE INCH THICK.
PLACE ON A PLATE, GLOP SOME BUTTER, put a huge dollop of on top whip topping, pour hot berries with juice over cakes, dust with powdered sugar.
*** You can add chopped pecans or walnuts to the batter...and sprinkle some nuts on top as well.
I HAVE USED COCONUT FLAVORING OR MILK INSTEAD OF THE VANILLA AND THE CAKES ARE AWESOME!!! I PREFER USING COCONUT MILK INSTEAD OF VANILLA.
*** I GET AROUND 5-6 CAKES OUTTA THIS AMOUNT, ONLY BECAUSE I MAKE EM AS BIG AS A LUNCH PLATE... THEY ARE 8 INCHES ACROSS.*** SO IF YOU DON'T MAKE YOUR CAKES THAT BIG, YOU WILL GET A LOT MORE.
This is like eating dessert for breakfast! So you can have your cake and eat it too.
Mr Breakfast would like to thank PATTY-CAKES for this recipe.
Recipe number 1432. Submitted 2/17/2005.