Spring Berry Pancakes

Ingredients

• All-purpose flour (1 ½ cups)
• Baking powder (2 teaspoons)
• Granulated sugar (2 tablespoons)
• Salt (½ teaspoon)
• Milk (1 cup)
• Eggs (2, beaten)
• Unsalted butter (3 tablespoons, melted)
• Lemon zest (1 tablespoon)
• Fresh berries (strawberries, blueberries, raspberries, etc.) (1 ½ cups, mixed)
• Maple syrup (for serving)

Instructions

1. In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar, whisking until well blended.
2. In another bowl, whisk together the beaten eggs, milk, melted butter, and lemon zest until smooth and fully incorporated.
3. Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Be cautious not to over-mix; a few lumps are perfectly fine.
4. Gently fold in the fresh berries, ensuring they remain intact for bursts of flavor in each pancake.
5. Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little butter or cooking spray to prevent sticking.
6. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, approximately 2-3 minutes.
7. Flip the pancakes and cook for an additional 1-2 minutes, until they are golden brown on both sides.
8. Transfer the pancakes to a warm plate and cover with a clean kitchen towel to keep warm while you cook the remaining batter.
9. Serve the pancakes warm, generously drizzled with pure maple syrup and topped with extra fresh berries for a delightful finish.