6. Heat a nonstick skillet or griddle over medium-high heat. When hot, lightly oil the pan by moistening a clean kitchen towel with the oil and rubbing it over the bottom of the pan. Working in batches if necessary, ladle the batter into the pan, using a generous ¼ cup for each pancake and spacing the pancakes about 1 inch apart. Scatter a few berries over each pancake; they will sink into the batter. Cook for about 1 minute, or until the tops of the pancakes bubble. Turn and cook for about 30 seconds longer, gently pushing on the pancakes to cook the berries. You will have 6 plump pancakes, each 4 to 5 inches in diameter.

7. Serve the pancakes immediately and pass the warm syrup at the table.

Reprinted with permission from Homegrown: Pure and Simple by Michael Nischan. Photographs by Susie Cushner. Copyright © 2007. Published by Chronicle Books, www.chroniclebooks.com


Spanish Omelet with Smoked Salmon
From Marie Claire Breakfast by Jody Vassallo