Upcycled Berry Pancakes (Amy’s Brew Cakes)

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Upcycled food? What does that mean? Healthy Harvest collaborated with NETZRO, SBC. They work to provide a sustainable integrated solution to food waste. This recipe is one of MANY uses for their upcycled wheat flour, which uses spent grains from local breweries.

Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Brunch

Cuisine: American

Keyword: berries, blackberries, blueberries, eggs, raspberries, strawberries

Season: Summer

Diet: Vegetarian

Servings:

Calories: 608kcal

Author: NETZRO, SBC

Equipment

Whisk
Large Bowl
Skillet

Ingredients

1½ cups whole wheat flour or AP flour
½ cup flour (BSG, your favorite craft brewery's spent grain flour)
2 tbsp sugar
1 tbsp baking powder
½ tsp sea salt
1½ cups milk of choice
1 egg*
4 tbsp unsalted butter melted, plus more for the skillet
1½ tsp vanilla extract
1 cup berries* blueberries*, strawberries*, raspberries*, etc
1 banana sliced (optional)
honey* or maple syrup*

Instructions

Whisk flours, sugar, baking powder and the salt in a medium bowl, set aside.
Warm the milk until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds).
Whisk milk, butter, egg, and the vanilla together until blended.
Make a well in the center of the flour mixture. Pour milk mixture into the well and stir with a fork until mixed and only small clumps of flour remain. Do not over mix batter. Note: The batter will be quite thick. If it is unreasonably thick, add 1 to 2 tbsp more milk to thin it out a little.
Gently fold in your berries. You may need to cut larger berries into bite sized pieces to get a uniform mixture.
Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
Lightly brush skillet with melted butter. Spoon ¼-cup of the batter onto the skillet and gently spread into a 4-inch circle. (If the batter is thick, you may need to use the back of a spoon to spread the batter into a circle).
When the edges look dry and bubbles start to appear and pop on the top surfaces of the pancakes, turn over, about 2 minutes. Once flipped, cook 1 to 2 minutes or until lightly browned and cooked in the middle. Serve warm with maple syrup*, bananas or other toppings.

Video

Netzro BSG from NETZRO on Vimeo.

Nutrition