By Chef
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
In another bowl, beat the egg and then whisk in the milk, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not over-mix; some small lumps are okay.
Heat a griddle or large skillet over medium heat and lightly coat with vegetable oil.
Pour about 1/4 cup of the batter onto the griddle for each pancake. Drop a few blueberries and sliced strawberries onto each pancake.
Cook until bubbles form on the surface and the edges are set, about 2 minutes. Flip and cook the other side until golden brown, about 1-2 minutes more.
Repeat with the remaining batter, adding more oil to the skillet as necessary.
Serve the pancakes stacked with extra berries on the side and your favorite syrup drizzled over the top.
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This Breakfast Brunch Dessert recipe is ready in 30 minutes and features all-purpose flour, baking powder, salt and other delicious ingredients. Contains 250 calories total.
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
In another bowl, beat the egg and then whisk in the milk, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not over-mix; some small lumps are okay.
Heat a griddle or large skillet over medium heat and lightly coat with vegetable oil.
Pour about 1/4 cup of the batter onto the griddle for each pancake. Drop a few blueberries and sliced strawberries onto each pancake.
Cook until bubbles form on the surface and the edges are set, about 2 minutes. Flip and cook the other side until golden brown, about 1-2 minutes more.
Repeat with the remaining batter, adding more oil to the skillet as necessary.
Serve the pancakes stacked with extra berries on the side and your favorite syrup drizzled over the top.
Calories per Serving: 250
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