These mixed-berry pancakes were my on-a-whim “patriotic” meal 4th of July treat this year, and perfectly encapsulate midsummer happiness.
Serendipitous carbs, if you will…
I woke up starving and wanting something special and slightly indulgent, without being fussy, time-consuming, or over the top gluttonous. I also was leaving the next morning for several days, so my fridge was pretty bare.
But I had, like…an insane amount of berries that were going to end up in the garbage otherwise.
So I tried out a small-batch adaptation of the delicious strawberry cornmeal griddle cakes that I made on 4th of July several years ago after hiking like 20+ miles the day before.
I remember being enamored of the buttery flavor, studded with bright strawberries, and the unique texture. This version ups the fruit content even more, with a mixture of strawberries, blueberries, and cherries (or whatever you have on hand), and the addition of cinnamon and a splash of almond extract.
They’re also so easy! They’re perfect if you want a last-second treat, coming together in just 5 minutes.