Why this works.
Mulberries are softer and sweeter than blackberries, and they fall apart into the batter. Every bite gets a little ribbon of warm purple jam.
Don't worry if the batter turns purple. That means it's working.
Steps.
- Whisk flour, sugar, baking powder, and salt in a big bowl.
- In another bowl, whisk milk, egg, and melted butter together.
- Pour the wet stuff into the dry stuff. Stir until just combined — lumps are fine. Overmixing makes them tough.
- Heat a non-stick pan on medium with a little butter. Pour about 1/4 cup of batter per pancake.
- Drop a small handful of mulberries onto each pancake right after pouring.
- Cook 2–3 min until bubbles form on top and the edges look set. Flip. Cook another 1–2 min.
- Serve hot with maple syrup. Don't be neat about it.
Vihaan's tips
- Frozen mulberries work — don't thaw them. Just press them straight into the batter or they'll bleed everywhere.
- If you don't have mulberries, blackberries or blueberries work the same way.
- Add a tsp of vanilla to the wet ingredients if you're feeling fancy.
