Whenever I order a ‘special occasion’ breakfast I always want pancakes. Something about their fluffy goodness just seems so decadent when generously drizzled with maple syrup. Put down the Bisquick and step away from the pancake powder in a box! With this recipe there is no need to cut corners and use pre fabricated pancake recipes. These delicious, fluffy pancakes take mere minutes to prepare and can be left to rise for anywhere from 1 hour to overnight in your fridge. You’ll be surprised how low calorie these delicious pancakes are with minimal sugar and butter, just enough for taste. You could always substitute chocolate chips or some other tasty treat but we like our fresh berries in the morning.
1 1/4 cups flour (I use white but you could always substitute whole wheat, just keep in mind it will change the consistency somewhat)
1/2 tsp salt
1 tbsp baking powder
1 1/4 tsp brown sugar
1 cup milk
1 tsp vanilla
1/2 tablespoon butter, melted
1 cup fresh berries (I used 1/2 blueberries and 1/2 raspberries: our favourites)
Frying pan (preferably non stick)
Maple syrup (please do not substitute table syrup, it doesn’t taste good and is made of high fructose corn syrup and chemicals)
In a large bowl, sift together your flour, salt, baking powder and sugar.
In a separate bowl, beat together your egg, milk and vanilla. Stir your milk mixture into your dry ingredients.
Finally, mix in the butter and carefully fold in your berries. Looking at your batter, you’ll notice it’s already risen slightly because of the baking powder: this contributes to their light, fluffy consistency.
Set your batter aside for 1 hour (up to 24 hours). When you’re ready to cook your pancakes, heat a lightly oiled frying pan over medium high heat. Pour your batter on the hot pan, using approximately 1/4 cup for each pancake. Lightly brown your pancakes on both sides. If you need to keep your first batch warm while you finish cooking, simply put them in the oven at 250 F.
Enjoy warm with maple syrup!