One of the absolute best parts about Summer? Besides the warm weather, longer days, lack of snow, cool thunderstorms, and vacation for some people, there is the oft-overlooked factor of fresh produce, specifically berries. Whether you have your own berry bushes in your yard or you’re able to hit up a local farm which sells their own, nothing beats nice freshly picked berries (especially blueberries)! You can use them pretty much in anything, but a longtime favorite is in baked goods and breakfast foods. I mean, sure you can just eat them on their own, by why do that when you can put those suckas inside of a pancake? It looks and tastes super deluxe, and it will definitely be something you miss, come Winter.

Wildberry Pancakes

• 1 cup flour
• ¾ cup milk
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 egg
• 1 tbsp oil

OR

• 1 completed pancake mix batter, single serving
• 3/4 cup fresh berries (blackberries, raspberries, blueberries, currants, etc…)
• 2 tbsp honey

1. In a small bowl, crush up all your berries (you can even mix and match berries if you want!) into a liquidy goop. Add the honey to this and stir well.
2. If using premade pancake mix, prepare one serving in a bowl. If working from scratch, combine flour, milk, baking powder/soda, salt, and egg into a bowl and whisk until smooth.
3. Stir the berry mixture into your pancakes and whisk to blend it together.
4. Place a griddle on stovetop and begin warming on medium-low heat.
5. When griddle is hot, spray with non-stick cooking spray. Pour batter into 5”-6” circles.
6. Let batter cook untouched for approx 1 minute, or until numerous bubbles form and the sides of the pancakes have set and congealed.
7. Flip pancakes over with a spatula in one motion. After one more minute, press pancakes down lightly. If batter does not run, flip once again.
8. Cook pancakes on this side for 30 more seconds, then remove and place on plate. Repeat for remaining batter, making approximately six pancakes.

Serves 2-3 people.