The pancakes were my usual pancake recipe:
1 c mostly whole wheat pastry flour, but also in the cup are some unmeasured buckwheat flour and a little unbleached all purpose flour
2 T cornmeal
1 T sugar
1 t. baking powder
1/2 t. baking soda
dash of sea salt
dash of cardamom (seemed to be the spice that fit the bill today though sometimes it is cinnamon, lemon zest or orange zest)
Stir the above dry ingredients together in a large bowl.
In a smaller bowl, mix together:
1 egg, lightly beaten
1 c. buttermilk or sour milk (I sour the milk with lemon juice since I don’t usually have buttermilk around
2 T cold pressed canola oil
fresh or frozen marionberries. (I started with a cup, but chose to lay them into the pancakes poured on the griddle, 5 per pancake. Since the marionberries are fairly large, I ended up using more than a cup.
Stir these ingredients together and add them to the dry ingredients and then mix with a spoon until just combined. Pour 1/4 c. batter onto a medium hot griddle and add berries.
Cook about two minutes per side, use your own judgment here. Much more concerned with watching the bubbles start to pop on the top before flipping than watching the clock.