Nectarine and Blueberry Pancakes

Ingredients

All-purpose flour

1 cup

Baking powder

2 teaspoons

Sugar

2 tablespoons

Salt

1/4 teaspoon

Milk

3/4 cup

Egg

1, beaten

Unsalted butter

2 tablespoons, melted, plus more for cooking

Nectarines

2, diced

Blueberries

1 cup

Maple syrup

for serving

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
2. In a separate bowl, whisk together the milk, beaten egg, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; some lumps are fine.
4. Gently fold in the diced nectarines and blueberries, ensuring they are evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat. Add a little melted butter to coat the surface.
6. For each pancake, scoop about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Carefully flip the pancakes and cook for another 1-2 minutes, until golden brown.
8. Serve the pancakes warm with a generous drizzle of maple syrup and additional fruit if desired.