Pancakes And Waffle Recipe

Prepare dry ingredients

In a medium bowl whisk together flour, sugar, baking powder, baking soda and salt until evenly combined.

Combine wet ingredients

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

Pour the wet ingredients into the dry and fold gently with a spatula until just combined. Batter should be slightly lumpy — do not overmix. Let rest 5–10 minutes while you preheat your cooking surface.

Preheat a nonstick skillet or griddle over medium heat (about 375°F/190°C) for pancakes or preheat waffle iron according to manufacturer instructions. Lightly grease with a little butter or oil.

For pancakes: spoon 1/3 cup batter per pancake onto the hot surface. Cook until bubbles form and edges look set, 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through. For waffles: pour recommended amount of batter into preheated waffle iron and cook until deep golden and crisp (follow your waffle iron’s timing, typically 3–5 minutes). Keep finished pancakes or waffle warm on a baking sheet in a 200°F/95°C oven while finishing others.

In a small saucepan combine blueberries, sugar, lemon juice and water. Bring to a gentle simmer over medium heat, stirring occasionally.

If you want a thicker sauce, mix the cornstarch with 1 tablespoon cold water to make a slurry and stir it into the simmering berries. Cook 2–4 minutes until sauce slightly thickens and berries begin to soften. Remove from heat and keep warm.

Place sliced strawberries, sugar and lemon juice in a small bowl. Add 1 tablespoon water and toss gently to combine.

Let sit 10–15 minutes to macerate, stirring occasionally. The strawberries will release juices and form a syrupy topping. Keep chilled or at room temperature until serving.

Chill a small mixing bowl and whisk (or beaters) if possible. Pour heavy cream into the bowl, add powdered sugar and vanilla.

Whip by hand or with a mixer until soft peaks form, about 2–3 minutes. Do not overwhip. Transfer to a small bowl and refrigerate until ready to serve.

To serve: place four pancakes stacked on a plate or one waffle in the center. Spoon desired topping (blueberry or strawberry) over the pancakes or waffle. Add a generous dollop of whipped cream and drizzle with maple syrup if desired. Serve immediately.