Plain Jane Recipe

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda and kosher salt until evenly combined.

Mix wet ingredients

In a separate bowl whisk the buttermilk, egg, melted butter and vanilla extract until smooth.

Combine and rest

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined — a few lumps are fine. Do not overmix. Let the batter rest 8–10 minutes at room temperature to hydrate the flour and thicken slightly (this improves texture).

Toss berries

Place the sliced strawberries and blueberries in a bowl. Add the granulated sugar, lemon juice, lemon zest and a pinch of salt. Toss gently to coat.

Macerate

Let the berries sit at room temperature for 15–20 minutes, stirring once or twice, until they release juices and soften. If you prefer chilled berries, refrigerate after 10 minutes and bring to cool room temperature before serving.

Chill bowl and whip

Chill a mixing bowl (and beaters if using electric) for a few minutes. Pour the chilled heavy cream into the bowl, add powdered sugar and vanilla. Whip by hand or with a mixer on medium-high speed until soft peaks form (about 2–3 minutes). Taste and add a little more sugar if desired.

Preheat skillet

Heat a nonstick skillet or griddle over medium heat until hot — about 350–375°F (175–190°C) if using a thermometer. Lightly melt a little butter or brush with oil to coat the surface.

Cook

For each pancake, pour about 1/4 cup batter onto the skillet, spacing pancakes to allow spreading. Cook until bubbles form across the surface and edges look set, 2–3 minutes. Flip and cook until the second side is golden and the pancake is cooked through, about 1–2 minutes more. Adjust heat as needed so pancakes brown evenly without burning. Wipe skillet and add a bit more butter/oil between batches.

Keep warm

Transfer cooked pancakes to a warm plate or low oven (200°F / 95°C) in a single layer or loosely tented with foil while you finish remaining batter.

Stack 2–3 pancakes per serving on warmed plates.

Spoon a generous portion of the macerated berries and their juices over the pancakes.

Add a dollop of freshly whipped cream on top of the berries.

Drizzle with maple syrup to taste, scatter extra berries if using, and dust lightly with powdered sugar if desired.

Serve immediately while pancakes are warm and the whipped cream is still airy.