Ingredients

• 1 cup all-purpose flour

• 2 tbsp sugar

• 1 tsp baking powder

• ½ tsp baking soda

• A pinch of salt

• ¾ cup milk

• 1 large egg

• 2 tbsp melted butter (or vegetable oil)

• ½ cup fresh strawberries (sliced)

• ½ cup fresh blueberries

• Extra butter for the pan

Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. Mix Wet Ingredients: In a separate bowl, whisk the egg, milk, and melted butter together.

3. Combine: Pour the wet ingredients into the dry mixture. Stir gently with a spatula just until combined. The batter should be slightly lumpy; do not overmix. Gently fold in half of the berries, saving the rest for topping.

4. Cook: Heat a non-stick skillet over medium heat and grease it lightly with a little butter. Pour small scoops of batter onto the skillet to form mini pancakes.

5. Flip: Cook until bubbles form on the surface and the edges look set (about 2–3 minutes). Flip gently and cook the other side until golden brown (about 1–2 minutes).

6. Serve: Pile the warm pancakes onto a large serving platter. Decorate generously with the remaining fresh sliced strawberries and whole blueberries. Serve immediately with maple syrup or honey.

Tip: Keep the cooked pancakes warm in a low oven at 90°C while you finish cooking the remaining batter!