CLASSIC AMERICAN BUTTERMILK PANCAKES WITH FRESH WILD BERRIES AND MAPLE SYRUP DRIZZLE

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Ingredients

• For the Fluffy American Buttermilk Pancakes

• 1 ½ cups all-purpose flour

• 3 tbsp granulated sugar

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 cup buttermilk (or substitute 1 cup milk with 1 tbsp lemon juice, sit for 10 mins)

• ½ cup whole milk

• 2 large eggs

• 1 tsp vanilla extract

• 3 tbsp unsalted butter, melted and cooled (plus more for the pan)

• For the Fresh Berry Garnish (as seen in the image)

• 1 cup fresh raspberries

• ½ cup fresh blueberries

• 4-5 fresh strawberries, some whole, others halved or quartered

• A few delicate fresh microgreens or cress leaves for garnish

For Serving (in the Pouring Pitcher)

• 1 cup pure maple syrup (Grade A Amber/Dark), warmed in the serving pitcher

Method

Step 1: Prepare the Fresh Fruits

Wash and dry all the fresh berries thoroughly. Take a few strawberries and cut some in half, some in quarters, and leave others whole, to create the varied look seen in the image. Set aside.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the buttermilk, milk, eggs, vanilla extract, and melted, cooled butter.

Step 4: Combine into a Lumpy Batter

Pour the wet ingredients over the dry ingredients. Use a spatula or whisk to gently fold and combine everything just until incorporated. Do not overmix! A few lumps are normal and essential for a fluffy pancake. Overmixing activates the gluten, making pancakes tough. Let the batter rest for 5-10 minutes.

Step 5: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat. Brush with a little melted butter. For each pancake, scoop about ¼ cup of batter onto the hot pan. Cook for 2-3 minutes on the first side, until bubbles form and the edges look set and golden. Flip carefully and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter, keeping finished pancakes warm on a low-oven tray.

Step 6: Flawless Plating (Imitating the Image)

Arrange the golden-brown pancakes in your speckled grey ceramic bowl (like the one in the image). Place a generous assortment of the whole raspberries, blueberries, and the whole and halved strawberries on and around the pancakes. Add the few delicate fresh microgreens for a touch of refined green color.

Step 7: The Signature Serve

Bring the serving pitcher filled with warm maple syrup to the table. In front of your guests, pour the rich syrup from the pitcher in a continuous stream directly over the center of the pancake stack, allowing it to pool slightly among the berries, capturing the exact moment shown in the photograph. Serve immediately with fresh coffee.