Berry-Maple Pancakes

Method

1. Whisk flour, sugar, baking powder, baking soda, and salt.
2. In another bowl whisk buttermilk, egg, butter, and vanilla. Pour wet into dry and stir just until no dry pockets remain.
3. Fold in half the berries. Rest batter 5 minutes while a skillet heats over medium.
4. Lightly grease the skillet. Scoop batter and cook until bubbles form and edges look set, then flip and cook the second side.
5. Serve with remaining berries and maple syrup.

Substitutions

Use milk plus 1 tablespoon lemon juice in place of buttermilk. For dairy-free pancakes, use plant milk with lemon and neutral oil.

Storage & reheating

Cool completely, refrigerate up to 3 days, or freeze between parchment layers up to 2 months. Reheat in a toaster or warm skillet.