Pancakes with Berries and Powdered Sugar

Step 1

In a large bowl, whisk together the 1 cup flour, 2 tsp baking powder, 2 tbsp sugar, and 1/2 tsp salt until combined.

Step 2

In a separate bowl, beat the 1 egg, then whisk in the 1 cup milk and 2 tbsp melted butter until smooth.

Step 3

Pour the wet ingredients into the dry and stir until just combined; a few lumps are fine—do not overmix.

Step 4

Heat a lightly buttered griddle or skillet over medium heat. Pour 1/4 cup batter per pancake and cook until bubbles form on top, about 2-3 minutes.

Step 5

Flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with remaining batter.

Step 6

Stack the pancakes on plates, top with the 1 cup raspberries, and dust generously with powdered sugar. Garnish with mint leaves if you have them.