- Classic Pancakes with Vanilla Berry Sauce
Classic Pancakes with Vanilla Berry Sauce
Meal Tags: Breakfast, Brunch
Dietary Tags: Nut-free, Pescatarian, Vegetarian
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 cups milk
- 2 large eggs
- 1/4 cup butter, melted
VANILLA BERRY SAUCE
- 2 cups mixed berries, fresh or frozen
- 1/2 lemon, juice
- 1 tbsp sugar
- 1 tsp vanilla extract
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a second mixing bowl, whisk together the milk, eggs, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until they are just combined. Don’t worry about any lumps in the batter.
Lightly grease a non-stick frying pan and heat over medium heat. Scoop about 1/3 cup of the batter into the center of the frying pan and cook, undisturbed, until bubbles begin to appear on top of the pancake, about 2 to 3 minutes. Flip the pancake over and cook it for another minute on the second side. Repeat until all of the batter is gone.
In a small saucepan, combine the berries, lemon juice, sugar, and vanilla extract. Bring the mixture to a simmer over medium heat. Cook until the sauce reduces and starts to thicken, between 7 and 10 minutes. Remove the sauce from the heat and allow it to cool for 5 minutes before serving.
The pancakes and sauce can be enjoyed immediately or stored in the refrigerator for up to 4 days.