|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 6g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Raspberries aren't usually the fruit of choice when baking berry pancakes, but this recipe (or lemon-raspberry muffins or fruity raspberry cheesecake) will make you change your mind about this delicate fruit.
Raspberries are filled with fiber, vitamin C, and manganese, and are proven to have anti-inflammatory properties. They're high in water, so many bakers avoid them because it's hard to find the correct ratio of fruit to the rest of the ingredients without ending up with a runny batter. This recipe is foolproof and easy to whip together, using a basic pancake recipe as a base. You can easily double or triple the amounts if you have a large family or brunch guests. Freezing is always an option so you can have them ready when a fruity craving hits.
Pair them with raspberry sauce and you're in for a treat!
- For the Pancakes:
- 1 egg
- 1 1/2 cups whole milk
- 2 tablespoons butter (melted)
- 1/4 teaspoon vanilla extract
- 1 1/3 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon powdered sugar
- 2 tablespoons of vegetable oil
- For the Berry Sauce:
- 1 cup raspberries (fresh or frozen)
- 1/4 cup sugar
Gather the ingredients.
Heat a cast iron griddle or pan on medium heat before you begin. Make sure it's nice and hot, then lower the temperature before you begin cooking the pancakes.
In a medium-size bowl, beat together the egg, milk, melted butter, and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Slowly whisk the dry ingredients into the egg and milk mixture. It's ok for the batter to be a little lumpy. Let it sit for about 5 minutes. The batter will puff up. If it's too thick, add a little more milk one teaspoon at the time, but be careful not to overmix.
While the batter is sitting, heat up in a small saucepan 1 cup of raspberries with 1/4 cup of sugar. Cook on medium-low heat for about 5 minutes, until it is slightly thickened but still saucy. Pour in a bowl and set aside.
Grease the pre-heated griddle with vegetable oil. Spoon on the batter in roughly 1/4 cup portions and add a few raspberries on top. Let it cook for a few minutes until bubbles start to appear on the top side of the pancake. Flip and cook for a few more minutes on the other side.
When each pancake is golden brown on both sides, put it on a plate. When you're done using all the batter, drizzle the pancakes with the raspberry sauce and sprinkle powdered sugar on top with a fine strainer.
Serve warm and enjoy right away!
Other Fruity Flavors
- If you don't have raspberries on hand, use sliced strawberries or blueberries and make a similar sauce following the same amounts. Remember that blueberries pop when heated up, so put a lid on top of the saucepan to avoid spillage, or pre-cut the blueberries before heating.
- Cherries add a delicious sweet tartness to pancakes, and pair well with Manuka honey and butter.
- Apricots, fresh or dried, are very sweet and when added to this basic pancake mix, they go beautifully with warm apple sauce and a pinch of cinnamon.