I had half a bag of mixed berries – blueberries, raspberries and cherries – left over from the ‘Afternoon of Smoothies!’. What better way to start Sunday morning than with light, fluffy pancakes and a delicious syrup of berry-goodness? Having the pancakes in bed 🙂
1½ cups milk
¼ cup vinegar
2 cups all-purpose flour
¼ cup sugar (optional)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tbsp melted butter
Make sour milk by combining milk and vinegar and allow to stand for 5 minutes.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
Whisk egg and butter into “soured” milk.
Pour the flour mixture into the wet ingredients and whisk until there are no more lumps.
Pour 1/4 cupfuls of batter onto the medium-heated skillet. When bubbles appear on the surface, flip and cook until browned on the other side.
2 cups berries
1 cup maple syrup
Heat and bring to a boil over medium heat. Stir frequently till berries break down.
Drizzle warm syrup over hot pancakes.
Also check out my recipe for Stone Fruit Pancakes, using fruits at their peak flavors in summer!
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