Pancake Medley Recipe

Mix dry ingredients

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

Mix wet ingredients

In a separate bowl whisk the eggs, whole milk, melted butter and vanilla extract until smooth and slightly frothy.

Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined; small lumps are fine. Do not overmix. Let the batter rest 5–10 minutes to hydrate the flour and thicken slightly.

If batter seems too thick after resting, whisk in up to 2 tablespoons additional milk to reach a pourable but thick consistency.

Preheat a griddle or large nonstick skillet over medium heat (about 375°F / 190°C if using an instant-read). Lightly grease with butter or neutral oil.

Pour about 1/4 cup batter per pancake onto the hot griddle. Cook until bubbles form on the surface and edges look set, 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Keep pancakes warm in a low oven (200°F / 95°C) on a baking sheet while finishing the rest.

Combine quartered strawberries, 1 tablespoon granulated sugar and 1 teaspoon lemon juice in a bowl. Toss gently and let macerate for 10–15 minutes to release juices and sweeten. Stir once more before serving so juices coat the berries.

Place blueberries, 2 tablespoons water and 1 tablespoon maple syrup in a small saucepan over medium heat. Cook, stirring occasionally, until berries begin to burst and sauce thickens slightly, about 4–6 minutes. Remove from heat and let cool slightly.

Heat 1 tablespoon unsalted butter in a skillet over medium heat. Add the thinly sliced apple, 2 tablespoons brown sugar, 1/2 teaspoon ground cinnamon and 1/2 teaspoon lemon juice. Cook, stirring occasionally, until apples are tender and glazed and the sugar has melted into a syrup, about 5–7 minutes. Remove from heat and keep warm.

Whip cream

Chill a medium mixing bowl and beaters (optional) for 5 minutes in the fridge. Pour 1 cup heavy whipping cream into the bowl with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip with a hand mixer or whisk until soft peaks form (do not overwhip). Keep chilled until ready to use.

To assemble the Pancake Medley: stack 3–4 warm pancakes per plate. On one side of the stack spoon a portion of the macerated strawberries (with juices). On the second side spoon warm blueberry compote. On the third side spoon the apple-cinnamon slices and glaze. Top the stack with a generous dollop of whipped cream. Garnish with a few extra whole berries or mint if desired.

Serve immediately while pancakes and toppings are warm. Offer extra maple syrup at the table if desired.