Some people like to serve pancakes with a garnish of berries. But at The Mission restaurant in San Diego, a creative cook embedded the fruit in the pancake itself.
You can do it easily:
SLICE fresh berries in 1/4-inch pieces.
SPOON the pancake batter onto the griddle or pan.
ADD the sliced fruit while the batter sets. If you work quickly, you can add them in a circle; but random scatters are just as tasty.
No berries? Use dried fruit (dried cherries, cranberries, raisins, etc) or dice any other fruit you have on hand (apples, bananas, pears, etc.).
While the The Mission serves the pancakes with conventional maple syrup, consider these…
Apple butter, bourbon butter, maple butter, strawberry butter or other compound butter
Fruit yogurt (you can mix jam or preserves into plain yogurt)
Jam, marmalade, preserves
Other syrup (berry syrup, brown rice syrup, cinnamon syrup [recipe below], molasses)
More fresh fruit
Plain yogurt, sour cream or mascarpone
Whipped cream or heavy cream
ALTERNATIVES TO MAPLE SYRUP
Applesauce or other puréed fruit
Dessert sauce (caramel, chocolate)
Fruit compote or sautéed fruit
Peanut butter or other nut butter
For plain pancakes consider:
You can also mix up a creative syrup; for example, honey with raisins, diced apples and/or chopped nuts.
RECIPE: CINNAMON SYRUP
This is delicious on French toast, pancakes and waffles; along with fruit salad, ice cream, un-iced cakes, etc.
1 cup light brown sugar
1 cup water
1/4-1/2 teaspoon cinnamon
Splash of lemon juice
Fun with fruit, in and on your pancakes. Top: Embedded berries (photo courtesy The Mission restaurant | San Diego). Center: “Apple Pie Pancakes,” topped with sautéed apples (photo courtesy PotsAndPans.com). Bottom: Topped with peanut butter and jelly or preserves (photo courtesy Krusteaz).