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  1. Heat a griddle to 350°F. If you don't have a griddle, heat a large frying pan over medium-low to medium heat. Grease the griddle. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately.

  2. Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the melted butter or oil.

  3. Add the flour, salt, baking powder, and sugar, stirring just to combine. A few lumps are OK. Set the batter aside to rest for a couple of minutes; it'll thicken a bit as it stands. Thin the batter with additional milk if it's not pourable consistency.

  4. Drop the batter by 1/4 cupfuls onto the prepared griddle or pan; a muffin scoop works well here. Sprinkle 1 tablespoon berries atop each pancake.

  5. Cook the cakes till they're golden brown on the bottom, about 2 minutes. Flip them over, and cook till the other side is golden, 2 to 2 1/2 minutes.

  6. Serve the pancakes immediately. Or transfer them to a platter, cover, and keep warm in a 200°F oven. Enjoy with butter and maple syrup.

Tips from our Bakers

  • What kind of milk should you use in this recipe—skim, whole, something in between? It's up to you; skim milk will yield the least tender pancake, whole milk the most tender.
  • If you use fresh berries, mix them right into the batter. If you use frozen berries, it's better to scatter them atop the cooking pancakes. If you mix them into the batter, they'll tint your pancakes a rather unappetizing shade of green.
  • Why is it helpful to let pancake batter rest before cooking the pancakes? Because it gives the baking powder a chance to start working, and the flour time to start absorbing the liquid, both of which make for fluffier pancakes.
  • For pancakes with deep blueberry flavor and rich color, substitute ¼ cup (30g) blueberry powder for ¼ cup (28g) of the flour.