I love old-fashioned buttermilk pancakes. They’re near the top of my list of breakfast comfort foods. But fresh fruit and summertime get me thinking about healthier alternatives. While you can simply add 1/2 to 1 cup of fresh berries to this recipe, there’s another way to add some of that antioxidant goodness to your morning meal.

Ingredients

• 1 cup AP flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1-1/4 cup skim milk
• 1 tablespoon canola oil
• 1 egg white
• 1/4 cup berries or sliced strawberries

Combine the dry ingredients, then in obedience to the “always add wet to dry” rule, add the milk and oil. I like to mix up the milk and oil together, and then stir them into the dry ingredients, just enough until they combine. Don’t worry about lumps; more mixing is yet to come, and you can work them out then. In the meantime, if you just let that batter sit, a lot of the lumps will go away as they hydrate from the milk and oil.

Beat the egg white to the soft peak or medium-stiff stage. Fold the egg white into the rest of the batter. See? I told you you’d have another chance to deal with those lumps. Heat up your griddle or skillet, and when water droplets sizzle on the surface, pour a quarter-cup of batter on.

Once your pancakes are cooked, take another quarter-cup of berries (or sliced strawberries) and mash them up a little, then spread them over your pancakes as an alternative to syrup. Yum!