Berry Pancake Delight

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1/4 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1/2 cup lingonberries
• 1/2 cup elderberries
• 1/2 cup huckleberries
• 1/2 cup saskatoon berries
• 1/2 cup mozzarella, shredded
• Additional berries for garnish
• Maple syrup for serving

Cooking Steps

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the buttermilk, milk, egg, and melted butter.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

Gently fold in the lingonberries, elderberries, huckleberries, saskatoon berries, and mozzarella.

Heat a non-stick skillet or griddle over medium heat. Grease with butter or cooking spray.

Using a 1/4 cup measuring cup, pour the batter onto the skillet to form pancakes. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.

Repeat with the remaining batter.

Serve the pancakes warm, topped with additional berries and maple syrup.