Buttermilk Pancakes with Berries

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Serves 3

Ingredients

• 280 g flour
• 25 g sugar
• 10 g baking powder
• salt
• 2 g cinnamon (optional)
• 480 ml milk (or buttermilk if you have it)
• 2 egg
• 60 g butter (melted, cooled slightly)
• 5 ml vanilla extract
• 300 g mixed berries (frozen, or fresh if in season)
• maple syrup (to taste)

Steps

1. In a bowl, whisk together flour (280 g), sugar (25 g), baking powder (10 g), a pinch of salt, and cinnamon (2 g).
2. In a separate bowl, whisk milk (480 ml), egg (2), butter (45 g), and vanilla extract (5 ml).
3. Pour the wet ingredients into the dry and stir just until combined — a few lumps are fine; overmixing makes tough pancakes.
4. Heat a pan over medium and lightly grease with butter (15 g). Pour about 60 ml batter per pancake. Cook until bubbles form on the surface and the edges look set, ⏲ 2–3 minutes, then flip and cook the other side until golden, ⏲ 1–2 minutes.
5. Meanwhile, warm mixed berries (300 g) in a small pot over low heat until juicy, ⏲ 5 minutes.
6. Serve pancakes topped with the warm berries and maple syrup.