It’s mulberry season once again and this year our two trees are producing more mulberries than ever. These beautiful reddish-black berries are only here for a few months during the summer and are similar in appearance to blackberries with a tart, slightly sweet flavor.
Enjoy this easy to make summer puffed pancake recipe for breakfast or dessert.
- 3/4 cup all-purpose flour
- pinch salt
- 3 tablespoons unsalted butter
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup milk (I used almond milk)
- 1 cup mulberries and raspberries (you can substitute with blackberries)
- Powdered sugar
Pre-heat oven to 450 degrees. Add butter to a cast iron skillet and place in the oven.
Mix together the flour and salt. In a separate bowl, mix together the eggs, vanilla and milk. Add to the dry ingredients and whisk until smooth.
Remove the cast iron skillet from oven and pour in batter. Top with berries of choice and bake until pancakes are puffed and golden, around 12-15 minutes. Dust with powdered sugar (or maple syrup – my Husband’s favorite) and cut into slices.
Looking for a refreshing summer cocktail recipe? Check out our Lavender-Mulberry Muddle recipe.