Julia Chiles - Magnificent Mulberry Recipes: A Complete Cookbook of Berry Good Dish Ideas!

These juicy and sometimes messy berries work wonderfully in pancakes. Pick extra, too, so you have some to garnish with.

Makes: 4 Servings

Cooking + Prep Time: 55 minutes

Ingredients:

• 1 & 1/4 cups of flour, all-purpose
• 4 tsp. of sugar, granulated
• 4 tsp. of baking powder
• 1 tsp. of salt, coarse
• 2 lightly beaten eggs, large
• 5 tbsp. of melted butter, unsalted + extra softened butter to serve
• 1 cup of milk, whole
• To cook: oil, vegetable
• 2 cups of mulberries + extra for garnishing
• To serve: maple syrup, pure

Instructions:

1. Whisk the sugar, flour, salt and baking powder together in medium sized bowl and set it aside.

2. Whisk melted butter and eggs together in a separate medium sized bowl. Add milk gradually. Whisk till combined well. Pour egg mixture into flour mixture. Whisk till barely combined.

3. Heat skillet on med-high till hot. Dont allow it to get hot enough to smoke. Use oil to lightly brush. Reduce the heat down to med.

4. Ladle 2 tbsp. of batter into the skillet. Place a few mulberries in the pancake. Cook till you see bubbles on pancake edges, about one to one and a half minutes. Flip. Cool till pancake is set and the bottom has browned lightly, about one and one half more minutes. You can adjust the heat if you need to do so.

5. Repeat these steps with the rest of the batter. You can cook three or four pancakes at once. Keep cooked pancakes fairly warm in 200F oven. Drizzle with butter and syrup and use more mulberries to garnish. Serve.