Raspberry Pancakes

Fluffy pancakes made with fresh raspberries.

Servings: 6 pancakes

Author:

Prep Time
8 minutes

Cook Time
10 minutes

Resting Time
5 minutes

Total Time
23 minutes

Course:

Cuisine:

American

Keywords:

Vegetarian baking breakfast brunch easy bake Entertaining Pancakes Crowd Pleaser Easy Entertaining RASPBERRY raspberries American Pancake Day Shrove Tuesday

Instructions

1 Raspberries First

Take your raspberries and tumble into a microwave-safe bowl.

Nuke in the microwave for 1 minute, they may need longer if they were frozen.

Mash with fork and then attack with a stick blender (if you don't have a blender
keep working with a fork until you have a smooth-ish texture.)

Then pass through a sieve to remove most of the seeds. I sieve into a jug to
make the next step easier.

You should end up with roughly 100ml of raspberry puree.
2 Pancake Mix

In a mixing bowl combine the Flour, Baking Powder, Salt & Sugar.

In a jug beat together the Egg, Milk, Oil and Raspberry Puree.

Now pour the wet ingredients (the Raspberries, Egg, Milk & Oil) into the dry
ingredients (Flour, Baking Powder, Salt & Sugar) and mix to together.

You do not want to over mix so make sure its all combined then stop and let it
rest for 5 minutes. Enough time to clear things away and heat your frying pan.
3 Cook & Flip

Heat the frying pan and give it the faintest brush of oil. You can use a cooking
spray or a little oil on kitchen paper and wipe over the pan. You want to keep
the heat medium-low

Ladle in pancake sized circles. I use a ¼ cup measure. You want these to be good
and thick.

Cook on the first side for 2 minutes or until you see bubbles appearing on the
surface of the pancakes, then flip over and cook the other side.

You can keep these warm in the oven if you wish, but nothing beats a fresh out
of the pan pancake!

I love these with extra fresh raspberries and a whipped cream with lemon zest.

Raspberry Pancakes

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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