This recipe works well with either strawberries or blueberries, or even a combination. It may very well work with other berries also.

I typically make these with only one tablespoon of brown sugar because I always slather dark maple syrup on my pancakes. Actually, I think pancakes are my excuse for consuming maple syrup. And only the dark maple syrup will do; I think it used to be called Grade B.

If you do use two tablespoons of brown sugar, these pancakes can probably be eaten without syrup at all; they’re that delicious.

I also top my pancakes with walnuts and bananas and garnish with another fresh berry or two; I make a real meal out of them.

The batter will keep for a day in the refrigerator, so I typically make these on weekends. This recipe is enough for two batches for me. The combination of baking powder and backing soda makes lighter pancakes, but be sure to add the lemon juice to give the baking soda something to react with. Although I’ve never tried it, I think buttermilk would work fine, and then you wouldn’t need the lemon juice.

I like to add browned butter because it gives a slightly nutty flavor, which I love. And yes, pressing the berries in rather than adding them to the mixture just works better.

Prep: 10 mins Cook: 10 mins Total: 20 mins Servings: 4 Yield: 8 pancakes

Ingredients
1 cup all-purpose flour

1 or 2 tablespoons brown sugar
 (see note)
1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup milk

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1 tablespoon brown butter (optional, otherwise add a second tablespoon of olive oil)

2 tablespoons vanilla extract

1 cup chopped fresh strawberries or blueberries 

Directions

1. In a medium bowl, stir together the dry ingredients. Mix the egg, milk, lemon juice, oil, and vanilla, and add to the flour mixture; mix until well blended but still slightly lumpy..
2. Heat a large skillet or griddle over medium heat, and coat with cooking spray or your preferred oil. Pour batter into desired size of pancakes; press berries into pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side. Serve immediately. If necessary, pancakes can be kept warm in the oven for a very few minutes, but don’t keep them there too long.