This recipe is first and foremost for my cousin. I have been trying to share this each and every time I see her, but we tend to get sidetracked on other matters and so I have decided to share it with everyone. Here it goes...
2 tablespoons of butter, melted
1 cup of flour11/2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1 cup of milk
1 eggfruit of choice (optional)
Ingredients for berry sauce:
1 cup fresh strawberries, cut
1 cup fresh raspberries
1 teaspoon lemon juice
2 tablespoons sugar
*(you can add 1 teaspoon of cornstarch, in a 2 tablespoons of water, if you want the sauce to thicken)
Putting it together (sauce):
Some people prefer maple syrup. If I am making fruit pancakes, I would rather have a nice fruit sauce to go over them. In a small heated sauce pan place all the sauce ingredients together, except the cornstarch, if you are using it. Keep stirring so as to avoid anything sticking on the bottom of the pan. Once the mixture starts looking like a sauce, about 10 minutes, you can add the water/cornstarch mixture to the sauce. Keep mixing for another 5 minutes or so. Remove from heat. This sauce can be made before hand and placed in the refrigerator for later. Great on ice cream too.
Putting it together (pancakes):
sift all the dry ingredients (flour,sugar, salt and baking powder) together, put aside.
In a separate bowl, whisk the milk and egg- then add the melted butter. Once well mixed, stir in the dry ingredient mixture. Set aside and let rest for 5 minutes. While waiting, pre-heat your griddle or pan. Add butter or margarine to pan.
Place a small ladle full of batter in pan. I prefer smaller pancakes so I can cook three at a time. Add fruit to the exposed uncooked batter (in pan). Adding the fruit this way allows everyone to have the type of pancakes they prefer- no need for early morning negotiations. Cook until bubbles form on expose side and then flip.
Plate and serve! The sauce compliments the berried pancakes nicely.
