Pancakes with Maple Syrup and Fresh Berries

Ingredients

• Whole wheat pancake mix 1 cup
• Egg 1 large
• Skim milk 3/4 cup
• Maple syrup 2 tbsp
• Mixed berries 1 cup

Method

1. Prepare the batter. In a medium bowl, crack the egg and whisk it lightly. Add the skim milk and continue whisking until combined. Gradually add the whole wheat pancake mix while whisking gently to avoid lumps. Mix until the batter is smooth but do not overmix.
   Tip: If the batter is too thick, add a little more milk, a tablespoon at a time, to reach a pourable consistency.
2. Heat the pan. Place a non-stick frying pan or skillet over medium heat. Allow it to warm up for about 2 minutes. To test if the pan is ready, sprinkle a few drops of water; if they sizzle and evaporate quickly, the pan is hot enough.
   Tip: If you don’t have a non-stick pan, lightly grease the pan with a small amount of oil or butter before heating.
3. Cook the pancakes. Pour about 1/4 cup of batter onto the pan for each pancake. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set. Carefully flip the pancake using a spatula and cook the other side for another 1 to 2 minutes until golden brown.
   Tip: Avoid pressing down on the pancakes with the spatula to keep them fluffy.
4. Serve with syrup and berries. Stack the cooked pancakes on plates. Drizzle the maple syrup evenly over the pancakes and top with the fresh mixed berries. Serve immediately while warm.
   Tip: For extra flavor, you can add a small dollop of yogurt or a sprinkle of nuts on top.

Pro tips

• Use fresh berries that are in season for the best taste and texture.
• To keep pancakes warm while cooking the rest, place them on a baking sheet in a preheated oven at 90°C (200°F).