pancakes progressively harder to make. a few of the berries totally disintegrated into purple craters. i think the problem was that the batter was too thin. it would puff up with cooking of course, but it never got as tall as the berries, so when i flipped it over, the berries had a lot of contact with the pan and ended up bursting. so i got the idea of adding batter to that side: just before flipping, pour a little batter onto the skillet (not quite half as much batter as for an actual pancake), and then flip the berry-laden pancake onto the fresh puddle. if it’s done right, the 