Peach and Raspberry Pancakes

Ingredients

• All-purpose flour (1 cup)
• Baking powder (2 teaspoons)
• Salt (1/4 teaspoon)
• Granulated sugar (2 tablespoons)
• Milk (3/4 cup)
• Egg (1, beaten)
• Unsalted butter (2 tablespoons, melted (plus extra for cooking))
• Vanilla extract (1 teaspoon)
• Fresh peaches (1 cup, diced)
• Fresh raspberries (1 cup)
• Maple syrup (for serving)

Instructions

1. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until well combined.
2. In a separate bowl, whisk together the milk, beaten egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; it's perfectly fine if there are a few lumps.
4. Gently fold in the diced peaches and raspberries, taking care not to crush the berries.
5. Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of butter or cooking spray to prevent sticking.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown.
7. Repeat with the remaining batter, adding more butter to the skillet as needed.
8. Serve the pancakes warm, drizzled with maple syrup and topped with additional fresh fruit if desired.