1. In medium bowl, whisk together flour, sugar, baking powder and salt.

2. In another bowl, whisk together milk, eggs, butter, berries and vanilla. Blend thoroughly. Pour over dry ingredients and mix with whisk, stopping when just combined. Don't worry if batter is a bit lumpy.

3. Lightly butter, oil or spray griddle. Preheat over med heat (or 350F). If you want to hold pancakes until serving time, preheat oven to 200F.

4. Spoon 1/4-cup batter onto griddle for each pancake, allowing space for spreading. When undersides of pancakes are goldena nd tops are speckled with bubbles that pop and stay open, flip and cook until other sides are brown. Serve immediately or keep in oven while you make rest of batch.

"Simple, fast and foolproof. Do not over-mix the batter, or pancakes will be tough. From "Pancakes, From Morning to Midnight" by William Morrow."