Easy Raspberry Pancake Recipe
With Buttermilk - Pancake Day Idea
This Raspberry Pancake Recipe is an easy and quick recipe, great for Pancake Day or any day of the year! This is a basic pancake recipe with the addition of healthy raspberries for a perfect breakfast or brunch menu! You can also top them with a raspberry sauce, or make them without the raspberries, and add a raspberry sauce for topping.
Ingredients1 1/2 cups all-purpose flour
3 tbsp. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/3 cups buttermilk (or l 1/3 cups milk including 1 tbsp. vinegar or lemon juice)
1 large (or 2 small) eggs, lightly beaten
3 tbsp. butter, melted
1/2 cup fresh raspberries Directions In a bowl, whisk the flour, baking powder, baking soda and salt until well combined. In another bowl combine the buttermilk, egg, and butter. Mix to combine. Add the wet mixture to the flour mixture just until combined. Batter will be lumpy. Gently, so as not to break them apart too much, fold in the raspberries. Grease and heat the griddle over medium low heat. Pour about 1/4 cup of batter onto the griddle, and cook about 1 - 2 minutes, or until bubbles appear on top. Turn, and cook about 1 - 2 minutes more or just until cooked through. Repeat with remaining batter. *Note - if you have left-over pancakes, you can store them in the refrigerator, and re-heat them in the microwave when you plan to have them. Top with your favourite topping, and they will taste almost as good as "just baked". GO to Raspberry Sauce Recipes for Pancake Toppings
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