Triple berry pancakes

Look! A recipe...yes I have been slacking off, albeit for good reasons. Since we opted to do brunch after we went to Mass in Maplewood at 1030, I was really hungry thinking about how long we'd have to wait for our food. So, as usual, I whipped up a batch of Bubba's favorite, triple berry pancakes for breakfast.

I use this recipe and add the berries (after I microwave them slightly so the pancakes cook faster). Since Bubba (not his real name) also likes pancakes thoroughout the week, I double or triple the recipe and freeze the leftovers to microwave as he wants them.

from the Better Homes and Gardens New Cook Book, 2000

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 beaten egg
1 cup milk
2 tablespoons cooking oil

Add-ins (optional)

• 1/2 cup millers' bran (or buckwheat)
• 1 cup frozen berries (thawed) or 1/2 of one 15 ounce can wild blueberries in water, drained
• 1/2 cup cubed mango with 1/2 cup crushed pineapple (drained) with 1/4 cup flaked coconut
• one large ripe banana, smashed, with 1/8 teaspoon nutmeg (or cinnamon)
  

Stir flour, sugar, baking powder and salt. Make a well in the bottom of the dry mixture and set aside.

In another bowl, mix the egg, milk and cooking oil. Add this mixture all at once to the dry mixture. Stir until moistened. NOTE: batter will be lumpy. Add any additional ingredients you may want in your pancakes.

Pour about 1/4 cup onto hot, lightly greased griddle and cook on medium heat for two minutes or until golden brown. Makes approximately 8-10 standard pancakes (4 in. diameter) or 36 dollar pancakes (2 in. diameter). Serve with maple syrup or your favorite jam and butter.