Raspberry Pancakes With Raspberry Syrup

🧂 Ingredients

• 2 cups all-purpose flour

  spooned and leveled
• 3 tablespoons white sugar
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs

  beaten, at room temperature
• 2 ½ cups buttermilk

  shaken before measuring
• 3 tablespoons melted butter
• 2 teaspoons vanilla extract
• 1 teaspoon fresh lemon zest
• 2 tablespoons butter

  not melted
• 2 cups raspberries
• 2 cups raspberries

  fresh or frozen
• 1 cup white sugar
• 1 cup water
• 2 tablespoons cornstarch
• Splash of water

Instructions

• 1 Stir together flour, sugar, baking powder, baking soda and salt in a bowl. Set
  aside.
• 2 In a separate bowl, whisk together the beaten eggs, buttermilk, melted butter,
  vanilla extract and lemon zest.
• 3 Pour the wet ingredients over the dry ingredients. Fold the mixture just until
  combined. Do not overmix or your pancakes won't fluff up properly. The batter
  will be lumpy. Let the pancake batter sit at room temperature for 30 minutes.
• 4 Heat an electric griddle to the manufacturer's recommended temperature for
  pancakes or a large nonstick skillet over medium heat. Add the 2 tablespoons
  butter. When the butter melts and the cooking surface is heated, scoop the
  pancake batter and spoon it onto griddle or skillet (about ⅓ cup for a smaller
  pancake and about ½ cup for a large pancake). Once the batter forms a circular
  shape, place a few raspberries on top.
• 5 When the edge begins to set, small bubbles rise throughout the batter and the
  bottom turns golden brown, use a large pancake spatula to carefully flip the
  pancake. Continue cooking for a few more minutes until the bottom browns and the
  center is cooked. Remove from the griddle or skillet and serve with more butter
  and the raspberry syrup. Enjoy!
• 6 Add the raspberries, white sugar and water to a small saucepan on the stove.
  Bring the mixture to a boil over medium-high heat, stirring every so often to
  help dissolve the sugar.
• 7 As the raspberry mixture heats, stir together the cornstarch and water in a
  small cup to make a slurry. Add the cornstarch slurry to the raspberry mixture
  once it comes to a boil. Continue to boil for another minute, just until
  thickened. Turn off heat.
• 8 Using a potato masher or two forks, mash the raspberries. For a smooth syrup,
  strain the mixture through a fine-mesh sieve. Or you can use the syrup as is if
  you'd like the fresh fruit chunks in it. Enjoy!

Nutrition Info