Pancakes with mixed berry sauce

• 1 tbsp (15 ml) butter
• 3 cups (750 ml) frozen wild berry mix
• 1 tsp (5 ml) dark rum (or vanilla extract)
• 2 tbsp (30 ml) brown sugar
• Juice of ½ lemon
• 3 tbsp (45 ml) maple syrup

• 2 cups (500 ml) all-purpose flour, sifted
• 5 tsp (25 ml) baking powder
• 2 cups (500 ml) milk
• 4 eggs
• 1 tsp (5 ml) vanilla extract
• Vegetable oil, for cooking
• Maple syrup, for serving

Mixed berry sauce

• In a saucepan over medium heat, melt the butter. Add the frozen wild berries, dark rum, brown sugar and lemon juice, then stir to combine.
• Bring to a boil, then reduce to low heat. Simmer for 15 minutes, lightly crushing the fruit with a fork or potato masher as it cooks.
• Remove from heat, stir in the maple syrup and mix well. Keep warm.

Pancakes

• In a large bowl, combine the sifted flour and baking powder. Make a well in the centre and add the milk, eggs and vanilla extract. Whisk vigorously until the batter is smooth and completely lump-free.
• Heat a non-stick pan over medium heat. Add 1 tbsp (15 ml) of vegetable oil and spread it evenly across the surface using a paper towel. Keep the paper towel nearby to re-oil the pan between each pancake.
• Pour a small ladleful of batter into the pan and cook for 2 to 4 minutes until golden. Flip gently and cook for another 2 to 4 minutes on the other side. Transfer to a baking sheet in the oven at minimum temperature (about 90°C / 200°F) while cooking the remaining pancakes. Repeat with the rest of the batter.
• Serve the pancakes generously topped with the mixed berry sauce and a drizzle of maple syrup.