1 cup each of blackberries, blueberries, and quartered strawberries
Zest and juice from 1 orange
1 tablespoon honey
1 tablespoon sugar
1/4 teaspoon vanilla
Pinch salt
1 tablespoon lemon juice
Instructions
Preheat your oven to 375 degrees
For the pancakes:
Combine the milk and vinegar together in a bowl and let sit for 5 minutes to let the milk “sour”
Combine all the dry ingredients together in a large bowl: flour, whole wheat flour, sugar, baking soda, baking powder, and salt
Whisk the egg and butter into the “soured” milk until combined
Add the wet ingredients to the dry ingredients and whisk until smooth
Spray a baking sheet with cooking spray and pour the batter in
Pick up the baking sheet a few inches from the counter and drop it. Repeat this process until the batter is spread in an even layer
Place in the preheated oven and bake for 10 minutes, or until you can pierce the center with a knife and it comes out clean
For the compote:
While the pancake is in the oven, add your blueberries, blackberries, and quartered strawberries to a small pot. Zest and juice an orange and add the two to the berries
Add the honey, sugar, and salt and bring the mixture to a boil
Let it boil for five minutes, mash the berries with a potato masher, and let simmer for an other few minutes
Stir in the lemon juice and vanilla
Serve immediately or store in the fridge in an airtight container
Slice the pancake, top with the berry compote and maple syrup (optional)
*We used a pizza cutter to slice our pancake, and it worked super well*
*We used a blood orange for the compote just because we had a few extra laying around, but any kind of orange will work*