Chef's Note: For the fruit in this recipe, use whatever is fresh: strawberries in May, blueberries in June, blackberries in July, peaches in August, apples in September and October. Enjoy the weeks of overlap when you can have blackberry-peach or strawberry-blueberry-raspberry pancakes. Once in a while, fry bacon in the pan first and cook the pancakes in the bacon drippings. We always top our pancakes with an over-easy egg and some maple syrup.
Sift together dry ingredients into a bowl.
Mix in honey, egg and buttermilk. Stir a few times, and then add melted butter and stir until blended.
Fold in fruit slices or whole berries. Set batter aside.
Melt butter in an iron skillet over medium heat. Once hot, ladle the batter into the skillet in batches. Wait for pancakes to bubble and then flip.
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1½ Tbsp. honey
1 large egg, beaten
1¼ cup buttermilk
2 Tbsp. melted butter
1 cup seasonal fruit, roughly chopped
This article appears in April 2011.