Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- Fresh berries (strawberries, blueberries)
- Edible flowers for garnish
- Honey or maple syrup
- Whipped cream
- Fresh mint sprigs
Instructions
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, beat the egg and then stir in milk and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Heat a griddle or non-stick pan over medium heat and lightly grease.
- Pour 1/4 cup batter for each pancake and cook until bubbles form, about 2-3 minutes, then flip and cook until golden brown.
- Stack the pancakes on a plate, top with whipped cream, fresh berries, edible flowers, and drizzle with honey or maple syrup. Garnish with mint sprigs.
Notes
- For a more colorful presentation, use a variety of edible flowers and berries.
- You can prepare the pancakes ahead and reheat lightly in the toaster or oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake (without toppings)
- Calories: 150 Kcal
- Sugar: 5g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
