By Brittanie Peterson
Heat a non-stick skillet over medium heat. Add 1/2 tbsp of butter to the skillet and let it melt, ensuring the entire pan is coated.
Pour the buttermilk pancake batter into the skillet, forming three medium pancakes. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes, or until they are golden brown and cooked through. Remove from the pan and keep warm.
In a small saucepan, gently heat the remaining 1/2 tbsp of butter with the maple syrup until warm. Stir in a pinch of salt to enhance the flavor.
Wash and gently pat dry the mixed berries with a paper towel.
Serve the pancakes on a plate, drizzling the warm maple syrup over them. Top with the mixed berries and enjoy immediately.
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This Breakfast Pancakes Sweet recipe is ready in 15 minutes and features Buttermilk pancake batter, Real maple syrup, Butter and other delicious ingredients. Contains 475 calories total.
Heat a non-stick skillet over medium heat. Add 1/2 tbsp of butter to the skillet and let it melt, ensuring the entire pan is coated.
Pour the buttermilk pancake batter into the skillet, forming three medium pancakes. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes, or until they are golden brown and cooked through. Remove from the pan and keep warm.
In a small saucepan, gently heat the remaining 1/2 tbsp of butter with the maple syrup until warm. Stir in a pinch of salt to enhance the flavor.
Wash and gently pat dry the mixed berries with a paper towel.
Serve the pancakes on a plate, drizzling the warm maple syrup over them. Top with the mixed berries and enjoy immediately.
Calories per Serving: 475
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