for delicious Pancakes:
- -two eggs
- -1 1/2 c. milk
- -1 1/2 c. flour
- -1 tsp. baking powder
- -1 tsp. baking soda
- -3 oz. red raspberries, frozen (do not thaw)
- -1 tsp white vinegar
- -1/4 c. melted salted butter
for raspberry syrup:
- -3 oz. red raspberries
- -1/4 c. sugar
- -1/4 c. water
- -1/4 c. maple-flavored pancake syrup
Directions
- 1. Whisk together all pancake ingredients except raspberries, butter, and vinegar. Add vinegar and whisk quickly. Allow to sit for one minute.
- 2. Quickly whisk in butter, then fold in the frozen raspberries.
- 3. While your batter hangs loose, throw your additional raspberries in a small saucepan together with the sugar and water. Allow to boil for 4-5 min. until the raspberries have broken down and the sauce has thickened. Remove from heat and add the syrup. Mix well with a fork and force through a sieve into a small bowl. It may take some time for the sauce to drip through.
- 4. Heat a large skillet, add a small amount of butter or veg oil., and cook pancakes (flipping midway) until lightly brown on both sides.
Serve with butter and raspberry syrup.
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