When it comes to breakfast, it's hard to beat pancakes and waffles. Unless it's with super yummy eggs. I guess they are all good options. But you can really make breakfast stand out when you add delicious seasonal fruit. That's the case with these pancakes, which I ate for dinner. No matter when you eat them, you will love them. Raspberries are another way to celebrate summer, and these are a great choice for the July 4 weekend!
Whisk the flour, baking powder
and salt in a bowl. In a large measuring cup or batter bowl, mix the butter,
buttermilk, eggs and sugar until combined.
Add the flour mixture to the wet ingredients and stir until just combined. Gently fold in the raspberries.
Heat a large pan or griddle on medium heat and grease with butter. Pour about 1/4 cup of the pancake mixture onto the griddle.
Cook for 2-3 minutes on each side.
Top with powdered sugar and additional raspberries.
Oh yeah, summer.
One year ago: Asparagus Soup with Herbed Goat Cheese
Two years ago: Mocha Chip Ice Cream
Three years ago: Goat Cheese Guacamole
Four years ago: Kiwi Strawberry Pie
Five years ago: Twisted Chicken Tetrazzini
Raspberry Pancakes
1 1/3 cup flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. butter, melted
1 1/4 cup buttermilk
2 eggs, lightly beaten
2 tablespoons sugar
6-ounce package raspberries (almost 1 cup)
Whisk the flour, baking powder and salt in a bowl. In a large measuring cup or batter bowl, mix the butter, buttermilk, eggs and sugar until combined.
Add the flour mixture to the wet ingredients and stir until just combined. Gently fold in the raspberries.
Heat a large pan or griddle on medium heat and grease with butter. Pour about 1/4 cup of the pancake mixture onto the griddle. Cook for 2-3 minutes on each side.
No comments:
Post a Comment