Best Raspberry Pancake Recipes
For Breakfast or Brunch or Pancake Day

Homemade pancakes taste much better than boxed, store purchased pancakes. I like to make a large batch, and then store any left over in the refrigerator until the next morning. Whoever is lucky to be the first up for breakfast the next morning reheats the pancakes in the microwave, and, although not as tasty as when fresh, they are delicious reheated too!

You can slice additional fruit on top of pancakes, or add whipped cream, jam, or raspberry sauce...they are sure to be scrumptious!

Here is a basic Raspberry Pancake Recipe to get you started...but, be sure to try the Recipes listed lower down as well!

You can even make your very own Raspberry Jam or Jelly or Raspberry Sauce/Syrup to top your pancakes! Now, that's a Berry Good Idea!



Ingredients

2 large eggs
1 cup milk
2 tbsps. cooking oil
1 1/4 cups all-purpose flour
1 tbsp. granulated sugar
1 tbsp. baking powder
1/4 tsp. salt
3/4 cup fresh raspberries

Directions

Break the eggs into a bowl. Beat with a whisk until the eggs are fairly smooth and a bit bubbly.

Add the milk and cooking oil to the eggs and mix well.

Add the flour, sugar, baking powder and salt to the above mixture and stir just until moistened.

Gently, so as not to break apart the raspberries too much, stir in the raspberries.

Heat the frying pan until a few drops of water bounce all over. Spray the pan with no-stick cooking spray or use a little shortening.

Using a ladle or spoon equal to about 1/4 cup, scoop spoonfuls of the batter into the frying pan.

When the tops are bubbly and the edges are a bit dry, turn the pancake to brown the other side.

Remove the pancake to a plate, and repeat this process till all the batter is used.

Makes about 12 round pancakes.

Best Pancakes with Raspberries

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