Berry Pancakes

Instructions

1. 1

   In a large Mixing Bowl, whisk together the All-Purpose Flour, Granulated Sugar, Baking Powder, Baking Soda, and Salt until evenly combined.

2. 2

   In a separate smaller Mixing Bowl, whisk together the Buttermilk, Eggs, melted Butter, Vanilla Extract, and Lemon Zest (if using) until smooth.

3. 3

   Pour the wet ingredients into the dry ingredients and stir gently with a Spatula or Wooden Spoon until just combined. A few lumps are perfectly fine — do not overmix, or the pancakes will turn out tough.

4. 4

   Let the batter rest for 5 minutes while you heat the pan. This allows the Baking Powder to activate and gives you fluffier pancakes.

5. 5

   Heat a large Skillet over medium heat. Add a small amount of Butter and Neutral Oil (the Oil prevents the Butter from burning). When the Butter is melted and the pan is hot, swirl to coat.

6. 6

   For each pancake, ladle about 1/3 cup of batter onto the Skillet. Immediately scatter 8–10 Berries on top of each pancake — do not stir them in. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes.

7. 7

   Flip each pancake carefully with a wide Spatula and cook for another 1–2 minutes, until the underside is golden brown and the pancake is cooked through. Adjust the heat as needed between batches — medium-low is often ideal after the first batch.

8. 8

   Transfer finished pancakes to a plate and keep warm. Repeat with the remaining batter, adding a small knob of Butter and a drop of Oil to the pan between batches as needed.

9. 9

   Serve stacked with Maple Syrup, a dusting of Powdered Sugar, extra fresh Berries, and Whipped Cream if desired.