Mulberry Pancake

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 cup buttermilk (or substitute with milk)
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh mulberries, washed and dried
• Additional butter or oil for cooking
• Maple syrup, for serving

Instructions:

1. Prepare the Mulberries: Wash the fresh mulberries thoroughly under running water to remove any dirt or debris. Pat them dry with a paper towel and set aside.

2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

3. Mix Wet Ingredients: In another bowl, beat the egg lightly, then add the buttermilk, melted butter, and vanilla extract. Whisk until smooth.

4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps in the batter are okay.

5. Fold in Mulberries: Gently fold the fresh mulberries into the pancake batter until evenly distributed.

6. Heat the Griddle or Pan: Place a griddle or non-stick skillet over medium heat. Add a small amount of butter or oil to grease the surface.

7. Cook the Pancakes: Once the griddle or skillet is hot, pour about 1/4 cup of batter onto the cooking surface for each pancake. Cook until bubbles form on the surface of the pancakes and the edges start to look set, about 2-3 minutes.

8. Flip and Cook: Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.

9. Serve: Transfer the cooked pancakes to a plate and keep them warm while you cook the remaining batter. Serve the mulberry pancakes warm with butter and maple syrup.

10. Enjoy: Dig in and enjoy the deliciousness of mulberry pancakes!