Aired May 8, 2013
1 3/4 cups low-fat milk (add a bit more for a thinner pancake)
1/4 cup blueberries
1/4 cup blackberries
1/4 cup raspberries
1 cup maple syrup
1 cinnamon stick
In a mixing bowl, mix together the pancake mix, milk and egg.
In another large mixing bowl, mash the blueberries and blackberries together on one side and mash the raspberries on the other side. Pour the pancake mixture over the mashed berries and fold mixture together so that the pancakes look tie-dyed. Do not over-mix.
Heat a nonstick griddle or saut pan over medium heat and cook pancakes on one side. Flip and cook to desired doneness, about 2 minutes per side.
In a small saucepot, heat the maple syrup with the cinnamon stick. Pour over pancakes and serve.