Pancakes with Berries

Instructions

1. 1

   Prepare the Pancake Batter

   • In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
   • In a separate medium bowl, whisk the milk and egg together. Then, whisk in the 2 tablespoons of melted butter and the vanilla extract.
   • Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold them together until just combined. Do not overmix; a few lumps are perfectly fine.
   • Gently fold in the mixed berries. Let the batter rest for 5-10 minutes. This allows the gluten to relax and results in fluffier pancakes.
2. 2

   Cook the Pancakes

   • Heat a non-stick griddle or large skillet over medium heat. To test if it's ready, sprinkle a few drops of water; they should sizzle and evaporate quickly.
   • Melt about 1/2 teaspoon of the remaining butter on the griddle, swirling to coat the surface.
   • Pour 1/4 cup of batter onto the hot griddle for each pancake, ensuring you leave enough space between them to flip easily.
   • Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set and slightly dry.
   • Using a thin spatula, carefully flip the pancakes and cook for another 1-2 minutes until the other side is golden brown and cooked through.
3. 3

   Serve and Enjoy

   • Transfer the cooked pancakes to a plate. To keep them warm while you cook the rest, place them on a baking sheet in a preheated oven at 200°F (95°C).
   • Repeat the cooking process with the remaining batter, adding more butter to the griddle for each new batch.
   • Serve the pancakes warm in stacks, topped with maple syrup, extra fresh berries, or a dollop of butter.