Pancakes with Syrup, Almonds, Blackberries and Red Currants

Irresistible Pancake and Breakfast Recipes From The Griddle, Shipped Right to Your Door

Suggested Cookbook
Irresistible Pancake and Breakfast Recipes From The Griddle, Shipped Right to Your Door

Pancakes with Syrup, Almonds, Blackberries and Red Currants Recipe

These fluffy pancakes are topped with a variety of sweet and tangy toppings, making them an ideal breakfast or brunch treat.

Ingredients

Time Needed

Instructions

In a medium mixing bowl, combine the flour, sugar, baking powder, and salt.
Whisk together the milk, egg, melted butter, and vanilla extract in a separate bowl.
Stir together the wet and dry ingredients until just combined.
Overmixing will result in a lumpy batter.
Over medium-high heat, heat a nonstick skillet or griddle.
Cooking spray or butter should be used to grease the pan.
Pour the batter into the skillet using a 1/4 cup measure.
Cook until the edges of the pancake begin to dry and bubbles form on the surface, about 2-3 minutes.
Cook for an additional 1-2 minutes on the other side after flipping.
Repeat with the rest of the batter.
Serve the pancakes with sliced almonds, blackberries, red currants, and syrup on top.

Pancake Accessories

Pancake Recipes