Very Berry Vanilla Pancakes

Prep: 15 minutes | Cook: 25 minutes | Serves: 4


1 cup all-purpose flour

2 teaspoons baking powder

3 tablespoons granulated sugar

2 teaspoons pure vanilla extract

1 large egg, beaten

3/4 cup whole milk

2 tablespoons canola oil

1/2 cup assorted raspberries and blackberries, mashed


Set a large non-stick pan over medium heat to preheat. Combine the berries, vanilla and 1 tablespoon sugar in a small bowl and set it aside while you make the batter.

In a large mixing bowl, stir together the flour, 2 tablespoons sugar, baking powder and salt. Combine the egg, milk and oil in large measuring cup, and the pour it into the flour mixture. Whisk until everything is just combined, then gently fold in the macerated berries and their juices.

Ladle 1/4 cup of the batter (per pancake) into the preheated skillet and let them cook for 4 minutes, or until you see bubbles start to appear evenly over the surface. Flip the cakes, and continue cooking for two more minutes. Remove the pancakes to a plate and cover them with foil while you continue the cooking steps and use up the rest of the batter.

Serve the pancakes hot, and top with extra fresh berries, butter and syrup.


Liza Hawkins | (a)Musing Foodie | June 2012