Nectarine and Raspberry Pancakes

Ingredients

All-purpose flour

1.5 cups

Baking powder

3.5 teaspoons

Salt

1/2 teaspoon

White sugar

1 tablespoon

Milk

1.25 cups

Egg

1

Unsalted butter, melted

3 tablespoons

Nectarines, sliced

1 cup

Raspberries

1 cup

Maple syrup

for serving

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Ensure all dry ingredients are thoroughly combined.
2. In a separate bowl, whisk together the milk, egg, and melted butter until the mixture is smooth.
3. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Remember, it's okay if the batter has some lumps - this will make your pancakes fluffier.
4. Gently fold the sliced nectarines and raspberries into the batter, ensuring they are evenly distributed.
5. Heat a non-stick skillet or griddle over medium heat. Grease it lightly with butter or cooking spray.
6. Pour 1/4 cup of batter onto the heated skillet for each pancake. Allow the pancakes to cook until you see bubbles forming on the surface, which should take about 2-3 minutes.
7. Flip the pancakes using a spatula and cook them on the other side for another 1-2 minutes, or until they're golden brown and cooked through.
8. Repeat the process with the remaining batter. Remember to re-grease the skillet as needed.
9. Serve your delightful Nectarine and Raspberry Pancakes warm, drizzled with pure maple syrup and garnished with extra slices of nectarine and raspberries. Enjoy this burst of fruity goodness!