Depending where you are from you either call these pancakes or American pancakes. Either way they are delicious. We have these for breakfast with fresh berries or really anything you want. You can make these plain or add berries, bananas, apples, etc. I have some examples at the bottom of the recipe. But my favorite is blueberries. A few weeks back I also did Swedish Pancakes. Which version is your favorite?
Makes: about 12 medium pancakes
1 1/2 cups all-purpose flour
1 tsp salt
1 tsp vanilla sugar or vanilla essence
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 1/4 cups milk
3 tbsp melted butter
2 cups of berries
Combine dry ingredients in a mixing bowl. Whip in eggs and milk. Mix in melted butter. Allow batter to rest at room temperature for 15 to 20 minutes.
Cook pancakes on a hot greased griddle or a large non-stick frying pan using butter. Sprinkle berries over the batter immediately after pouring it on the griddle or pan. It is time to flip pancake when the batter surface is covered with little breaking bubbles. Serve with real warm maple syrup.
Other possible fillings:
Other fruit can be added to batter immediately after it poured on the griddle: strawberries, raspberries, sliced bananas, toasted nuts, granola, apples or pears.
Sautéed pears or apples:
Peel, core and thinly slice 2pears or 2 apples. Melt 1 tablespoon unsalted butter in a medium skillet over medium heat. Add fruit, and sprinkle with 1 tablespoon sugar. Sauté until fruit is soft, about 6 to 8 minutes. If using apples, sprinkle with cinnamon. The fruit may be mixed in the pancake batter or serve warm as topping.
Cranberries: Place 1 cup whole cranberries and 1 cup maple syrup in a medium saucepan. Simmer for 8 to 10 minutes to allow cranberries to pop. Serve warm.
Honey and Spice: Warm 1 cup honey, 4 star anise, and 4 cinnamon sticks in small saucepan over medium heat for 5 to 10 minutes. Use warm over pancakes. The mixture keeps up to a week in an airtight container.