Gourmet Mixed Berry Pancakes with Maple Butter and Fresh Whipped Cream

Allergens

Dairy, Eggs

Ingredients

• 1 cup all
• purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup mixed berries (fresh or frozen), thawed and divided
• 1 large egg, lightly beaten
• 3/4 cup milk
• 3 tablespoons unsalted butter, melted and divided
• 2 tablespoons pure maple syrup
• 2 tablespoons confectioners' sugar
• 1/2 cup heavy cream

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add half of the mixed berries and gently toss to coat them in the dry ingredients.
2. In another bowl, combine the egg, milk, and 2 tablespoons of melted butter. Pour the wet ingredients into the dry mixture, stirring just until combined.
3. Heat a non stick griddle or skillet over medium heat. Lightly grease with butter. Pour 1/4 cup of batter per pancake onto the griddle and cook until bubbles form on the surface and the edges are set, about 2 minutes. Flip the pancakes and cook for an additional 1 2 minutes, or until golden brown. Repeat with remaining batter.
4. In a small saucepan, melt the remaining butter and mix in the maple syrup. Transfer to a serving dish and set aside. e) In another bowl, whip the heavy cream with the confectioners' sugar until soft peaks form. Set aside.

Chef’s Insight

For a touch of elegance, serve on rimmed plates to catch any drips from the maple butter and whipped cream.

Notes

For a more intense berry flavor, use frozen mixed berries that have been thawed and drained.