American Pancakes

ombine 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.

Other toppings:
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.