Fluffy Pancakes with Haskap Syrup

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups whole milk
• 1 large egg
• 3 tablespoons melted butter
• Eagle Hill Farm Haskap Syrup
• Fresh whipped cream (optional)
• Fresh haskap berries (optional)

Instructions

1. Mix dry ingredients. Whisk together flour, sugar, baking powder, and salt in a large bowl.
2. Mix wet ingredients. In a separate bowl, whisk together milk, egg, and melted butter.
3. Combine. Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are fine. Overmixing makes tough pancakes. Let batter rest 5 minutes.
4. Cook. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter. Pour 1/4 cup batter per pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook 1-2 minutes more.
5. Serve. Stack warm pancakes and drizzle generously with warmed Haskap Syrup. Top with whipped cream and fresh berries if desired.