Christine, I'd say thaw (by rinsing), dry gently to get as much liquid as possible off of the berries, and then, instead of stirring them into the batter, scatter some atop each round of batter as you pour it into the frying pan. This will keep the berries' impact on the batter as minimal as possible; and will also help keep the surrounding pancake a nice golden color – rather than turning it purple! Good luck - PJH

• Reply