(6) Recipe
Make (6) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Batter
Add-ins & Finish
Method
Main Batter
- 1
Whisk dry ingredients
In a large mixing bowl, sift or whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp fine salt until evenly combined.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup, whisk 1 1/4 cups milk with 2 large eggs until smooth. Whisk in 3 tbs melted unsalted butter and 1 tsp vanilla extract.
- 3
Make the batter
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon just until the flour is incorporated — the batter should be slightly lumpy. Do not overmix.
Add-ins & Finish
- 4
Fold in berries
Gently fold 1 cup fresh or frozen berries into the batter, pressing any large frozen clumps apart so the batter chills evenly. If using frozen berries, do not thaw fully to avoid bleeding.
- 5
Cook
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or neutral oil. For pancakes or similar, pour 1/4 cup portions of batter onto the hot surface. Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through. Repeat with remaining batter, adjusting heat as needed to avoid burning.
- 6
Serve
Stack pancakes and dust with 1 tbs powdered sugar if desired. Serve warm with maple syrup (about 1/2 cup for the batch) on the side.