Pancakes With Fruit Topping Recipe
Cherry, Blueberry or Strawberry
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Ingredients
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Pancake Batter
Fruit Topping (choose Cherry, Blueberry or Strawberry)
For Cooking & Serving
Method
Pancake Batter
- 1
Combine dry ingredients
In a large bowl whisk together the flour, 2 teaspoons sugar, baking powder, and salt until evenly combined.
- 2
- 3
Make the batter
Pour the wet ingredients into the dry ingredients and stir gently just until combined. A few small lumps are fine. Do not overmix or the pancakes will be tough. Let the batter rest 5 minutes while you heat the griddle.
Fruit Topping (Cherry / Blueberry / Strawberry)
- 4
Prepare fruit
If using cherries, pit them. If using strawberries, hull and quarter them. Measure 2 cups of your chosen fruit (fresh or frozen).
- 5
Cook fruit
In a small saucepan combine the fruit, 2 tablespoons sugar, 1 tablespoon lemon juice and 2 tablespoons water. Cook over medium heat, stirring occasionally, until the fruit releases juices and the mixture simmers (about 4–6 minutes). If using frozen fruit, cook a minute or two longer.
- 6
Thicken the sauce
In a small cup stir the 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Add the slurry to the simmering fruit and stir. Cook 1–2 minutes more until the sauce thickens slightly. Remove from heat and, if desired, stir in 1 teaspoon butter for gloss and richness. Taste and adjust sweetness with more sugar or a squeeze more lemon if needed. Keep warm until serving.
Cooking & Serving
- 7
- 8
Cook pancakes
For each pancake, pour about 1/4 cup batter onto the hot griddle. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the other side until golden brown, 1–2 minutes more. Adjust heat as needed to avoid burning. Repeat with remaining batter, adding a little oil or butter between batches if the pan gets dry.
- 9
Serve
Stack pancakes on plates, spoon the warm fruit topping over the pancakes, and finish with maple syrup or a dusting of powdered sugar if you like. Serve immediately.