Buttermilk Pancake Stack with Fresh Berries

Method

1. 1

   Step 1: Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. In a second bowl, whisk the buttermilk, eggs, melted butter and vanilla until smooth.

2. 2

   Step 2: Pour the wet ingredients into the dry and fold with a spatula just until no dry streaks remain. The batter should be thick and lumpy; stop there.

3. 3

   Step 3: Let the batter rest for 10 minutes. It will puff slightly and turn bubbly as the baking soda reacts with the buttermilk.

4. 4

   Step 4: Heat a griddle or large skillet over medium heat until a few drops of water skitter across the surface. Swipe with a little butter.

5. 5

   Step 5: Scoop 1/3 cup of batter per pancake onto the griddle, nudging it into a round without spreading it thin. Cook until bubbles break on the surface and the edges look dry, about 2 1/2 minutes.

6. 6

   Step 6: Flip once and cook 1 1/2 to 2 minutes more, until the center springs back when pressed. Keep finished pancakes on a rack in a 200F oven while you cook the rest.

7. 7

   Step 7: Stack three or four pancakes per plate, scatter blueberries over the top and raspberries around the plate, and pour on the warm syrup.

• #vegetarian
• #kid-friendly
• #brunch
• #crowd-pleaser