Sweet, juicy and flavorful, these raspberry pancakes are quick and easy to make for breakfast or brunch.
- Serves: 4 persons
- For the Pancakes:
- 1 ½cups whole milk
- 2tablespoons butter (melted)
- ¼teaspoon vanilla extract
- 1 ⅓cups flour
- 3teaspoons baking powder
- ½teaspoon salt
- 1tablespoon powdered sugar
- 2tablespoons of vegetable oil
- For the Berry Sauce:
- 1cup raspberries (fresh or frozen)
- ¼cup sugar
Step 1Gather the ingredients.
Step 2Heat 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.
Step 3In a medium-size bowl, beat together the egg, milk, melted butter, and vanilla extract.
Step 4In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5Slowly 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 1 teaspoon at the time, but be careful not to overmix.
Step 6While 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.
Step 7Grease the preheated 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.
Step 8When 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 confectioners' sugar on top with a fine strainer.
Step 9Serve warm and enjoy right away!