When the holidays are over there’s always a bunch of ingredients you bought way too much of that sits in the cabinet until the next holiday. But by the time the next holiday rolls around everything you put on the self it’s probably well past the expiration date. I know in my house there’s always way too much cornbread mix leftover so I started making pancakes the morning after thanksgiving. I mean eating roasted turkey with Mac n cheese and collard greens at 9am is cool but why not start the day with something that at least resembles a balanced breakfast and save the full course meal for later. Well with this recipe you can have and great breakfast and free up some much needed pantry space. Don’t be shy with your choice choice of berries either I’ve also made these pancakes with strawberries and blueberries. I just happened to have a fresh pint of raspberries when I shot this.
Ingredients:
1 box jiffy cornbread mix
1 teaspoon baking powder
3oz raspberry roughly chopped, plus more for serving
1 Egg, separated
1/2 cup milk
Butter
Directions:
In a large bowl combine cornbread mix and baking powder set aside. Using an electric mixer beat egg whites until they form stiff peaks. Next add raspberries, egg yolk and milk to cornbread mixture whisk until mix well. A few lumps are ok. Using a spatula gently fold in the egg whites.
Heat a skillet over medium heat. Melt a small pat over butter until it starts to foam. Pour about a 1/2 cup of batter in to the skillet. Adjust the heat if its browning too fast. Cook until edges start to set and bubbles form. Flip pancake and cook for 3 more minutes. Transfer pancakes to plate, top with fresh berries and the syrup of your liking.
