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1
Sift the flour, sugar, baking powder, and salt together over a large piece of parchment paper.
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2
In a large bowl, whisk the eggs, milk, and vanilla extract together until well combined.
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3
Add the dry ingredients to the bowl and whisk until a thick batter is formed.
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4
Whisk in the melted butter.
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5
Heat a nonstick griddle or pan over medium heat.
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6
Add a teaspoon of butter and swirl the pan to coat the bottom.
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7
Ladle 1/4 cup of the batter onto the pan to form a pancake.
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8
Cook until you see bubbles break the surface of the pancake and the underside is golden brown, about 2 to 3 minutes.
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9
Then carefully flip the pancake to finish cooking on the other side, another 2 to 3 minutes.
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10
Transfer the pancakes to a platter and cover with foil to keep warm (or place in a preheated 200 degree F oven, covered) and continue to make the pancakes until all of the batter has been used up, wiping out the pan or griddle with a paper towel after each use.
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11
Serve with warm Summer Berry Compote.
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12
Summer Berry Compote:
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13
In a large nonstick skillet, melt the butter over medium-high heat.
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14
Add the mixed berries, sugar, lemon zest and lemon juice.
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15
Saute the mixture, stirring often, until the berries begin to break down and release their juices, around 5 minutes.
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16
Add the pinch of salt and check for seasoning (add more sugar and lemon juice, if desired).
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17
Remove the pan from the heat and stir in the basil leaves.
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18
Serve immediately with warm pancakes.
