Whole Wheat Pancakes with Triple Berry Topping

For the triple berry topping:
Combine berries together in a medium bowl and add sugar. Mash slightly with a fork. Strain juice into a small pot and reserve the berries.

Heat juice over medium heat and simmer until it is thick and syrupy, about 8 minutes. Remove mixture from the heat and stir in maple syrup. Cool slightly and pour over the berries. Taste and add more maple syrup as you feel is needed. Set the syrup aside while you make the pancakes.

For the pancakes:
Sift together the flour, sugar, baking powder, baking soda and salt into a large bowl, or whisk them together well if you don’t have a fine mesh sieve.

In a separate bowl, add milk, melted butter, and eggs. Whisk together well.

Make a well in the center of the dry ingredients and whisk in the wet ingredients until just combined. There should be a few lumps remaining; don’t whisk it until it’s completely smooth.

Heat a nonstick griddle or heavy frying pan over medium-high heat. (It’s ready when a drop of water makes a sizzling noise when it hits the pan.) Brush the griddle or pan with melted butter. Pour a scant ¼ cup of batter onto the griddle or pan for each pancake. Leave some space {2-3 inches} between the pancakes. When little bubbles form all over the surface of the pancakes, check the bottoms for doneness and then gently lift and flip the pancakes. Cook on the other side until the pancakes are golden brown around the edges, about 3 minutes. Repeat with remaining batter, adding more butter to the griddle as needed.

Serve the pancakes warm and topped with a dollop of Greek vanilla yogurt and the triple berry topping!