I have a friend who delights in eating breakfast for dinner.

When she and her husband decide to have eggs and bacon, or maybe some pancakes, instead of more typical supper fare, it’s a treat.

She likes breakfast for breakfast just as much.

So, she was downright gleeful this weekend when she was able to order a full meal deal — eggs, sausage and a tall stack of fluffy pancakes — over the weekend after missing out for many months while living in France. (Coffee and a croissant is just not the same, understandably.)

I never order pancakes when out for breakfast because my tastes lean more toward savoury dishes in the morning. But there was something about that pile of pancakes, topped with melting butter and spilling over with syrup, that was oddly tempting.

When I got home from a weekend away and found my fridge devoid of groceries (as was expected), but, oddly, with a nearly full carton of buttermilk (which I had forgotten about), I knew exactly what I wanted to make.

Not just any Buttermilk Pancakes, but a stack of them speckled with fresh berries and then doused with real maple syrup. Tartness and sweetness packaged together. And maybe with a side of bacon, since I discovered an unopened package of that in my fridge too (a very pleasant surprise).

Although blueberries are the most common pancake addition, I wanted to use tart raspberries, which kind of squish and caramelize when flipped to cook against the hot pan.

They become these little pockets of bright berry colour and flavour, hidden in the golden-tinged fluffiness of the pancake. When right side up, the pancakes don’t reveal their hidden gems.

Also, it seemed a particularly summery addition, since they’re coming back into season.

Breakfast for dinner has many benefits, not the least of which is it’s pretty quick to prepare. Whisk together some flour and leaveners; do the same with buttermilk, eggs and melted butter for some added richness. Mix them together gently, fry and enjoy.

Even better, the trick with pancakes — much like muffins — is the batter shouldn’t be overmixed. It’s not only OK, it’s preferable that it be a bit lumpy.

Once done, the light pancakes spotted with juicy berries were just the right mix of rich and tart, soaked with the sweetness of syrup.

They were enough to make me think I need to adopt my friend’s breakfast-for-dinner plan a little more often.

Berry Buttermilk Pancakes

I like tart raspberries in here, but blueberries would work just as well, or a mix of the two. I like smaller-sized versions rather than plate-sized pancakes — better for stacking — so I use a 1/3-cup measure to pour the batter. If you like a larger pancake, use a 1/2 cup measuring cup; those will fit about two to the pan, depending on its size.

• 2 cups (500 mL) all-purpose flour
• 3 tbsp (35 mL) sugar
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1/2 tsp (2 mL) salt
• 2 1/2 cups (625 mL) buttermilk
• 2 eggs, lightly beaten
• 1/4 cup (60 mL) butter, melted and cooled, plus more for the pan
• 1 cup (250 mL) raspberries

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, mix together buttermilk, eggs and melted butter. Add the wet ingredients to the dry and whisk together gently until just combined. There will be some lumps.

Heat a pan over medium-high heat until a bit of water added to the pan bounces and sizzles. Add butter and let melt, swishing around the pan to evenly coat the bottom. Using a 1/3-cup measuring cup or similar sized ladle, pour pancake batter into the pan. (Mine fit about 3 pancakes with some room for flipping.)

Drop four or five raspberries on each pancake and let cook until bubbles form and those at the edges don’t fill in when they pop — about 2 to 3 minutes. Flip the pancakes and let cook for another minute or so.

Remove to a plate and continue cooking the rest of the pancakes.

Makes about 16 pancakes.