Luscious Fruity Pancake Paradise
Indulge in a mouthwatering stack of fluffy pancakes bursting with fresh fruits, smothered in a delectable homemade syrup. Topped with a sprinkle of powdered sugar, this delightful dish is a fruity sensation you won't be able to resist.
ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup diced strawberries
- 1/2 cup blueberries
- 1/2 cup diced pineapple
- 1/2 cup diced kiwiFor the syrup:
- 1 cup mixed berry juice
- 1/4 cup orange juice
- 1/4 cup maple syrup
- Zest of 1 lemon
- 1 tablespoon cornstarch mixed with 2 tablespoons water
steps
- 1.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 2.
In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
- 3.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- 4.
Gently fold in the diced strawberries, blueberries, pineapple, and kiwi.
- 5.
Preheat a non-stick pan or griddle over medium heat.
- 6.
Pour 1/4 cup of the batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- 7.
In a saucepan, combine the mixed berry juice, orange juice, maple syrup, and lemon zest. Bring the mixture to a simmer over medium heat.
- 8.
Stir in the cornstarch-water mixture and continue to simmer until the syrup thickens slightly.
- 9.
Remove from heat and let the syrup cool for a few minutes.
- 10.
Serve the pancakes stacked high, drizzled generously with the fruity syrup, and dusted with powdered sugar.
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