1. In a mixing bowl, combine flour, starch, sugar, and a pinch of pepper. Mix well.
2. In a separate bowl, whisk together eggs, milk, and melted butter. Slowly pour the wet ingredients into the dry ingredients, stirring until just combined.
3. Gently fold in mulberries and raspberries into the pancake batter.
4. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour a ladleful of batter onto the skillet and cook until bubbles form on the surface.
5. Flip the pancake and cook for another minute or until golden brown. Repeat with the remaining batter.
| Calories | Carbs | Fat |
|---|---|---|
| 300 | 45g | 10g |
| 150 | 30g | 5g |
| 450 | 75g | 15g |
| 900 | 150g | 30g |
