If you’re making it, get your fruit on the stove to start cooking. This can be made in advance and served at room temp or reheated. Add your fruit, sugar, salt and water to a small sauce pan. Bring to a boil, then lower heat to a simmer and cook for about 5 minutes stirring occasionally. You want everything to become a little saucy and your fruit, if frozen, to fully thaw.

Add your dry ingredients (flour, baking powder and salt) to a large bowl. Whisk to make sure everything is evenly combined and you don’t have any rogue clumps of baking powder.

Whisk your eggs, vanilla, sugar, milk, melted butter and sour cream in a separate bowl. Make sure everything is combined.

Add the wet ingredients to the dry, and mix till just combined. A few little lumps are fine, you just don’t want any massive pockets of dry flour. Be sure to not over mix either. You don’t want a tough pancake.

Let you batter rest while you get a pan pre-heated over med-high heat. You’ll notice that as your batter sits it’ll start to get bubbly and expand. That’s the baking powder working, you want those bubbles. I suggest you don’t stir the batter any more, you’ll want to scoop your batter into the pan when you cook those cakes.

Once your pan is hot and ready, brush with some butter or neutral flavored oil and dollop in your batter. I like about 1/2 cup of batter per pancake, but make them whatever size you like. Cook on the first side till the edges look slightly dry and bubbles begin to pop on the surface. Then flip and cook on the other site. It’s a pancake you know how to cook ‘em.

Keep them warm while you cook the remaining cakes and then serve right away. Top with plenty of butter, syrup and/or fruit, whatever you like.