Ingredients
1 cup frozen unsweetened strawberries1 cup frozen unsweetened blueberries1/2 cup frozen unsweetened blackberries1/2 cup frozen unsweetened raspberries3 tablespoons honey1 teaspoon almond extractPANCAKES:3 large eggs1-1/2 cups 2% milk1 teaspoon vanilla extract1-1/4 cups all-purpose flour1/2 teaspoon ground cinnamon1/4 teaspoon salt1/4 teaspoon baking powderSweetened whipped cream and maple syrup, optional
Preparation
In a small saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer until thickened, 20-25 minutes. Remove from heat; stir in extract.
In a large bowl, whisk eggs, milk and vanilla. In a small bowl, mix flour, cinnamon, salt and baking powder; add to egg mixture and mix well.
Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn pancake over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack pancakes between pieces of waxed paper or paper towels.
Spoon about 1 tablespoon berry mixture down the center of each pancake; roll up. If desired, top with whipped cream and syrup.
