In our part of the world, we are enjoying the extra hour this morning. I love the lighter mornings, but I know this evening when the sun is setting around 6:30, will be wishing it back.
So, on these longer weekend mornings, there is lots of free time for a more leisurely breakfast. I haven't had pancakes in ages and ages. This morning, we had these fresh raspberry pancakes for breakfast and they are really great.
Fresh Raspberry Pancakes
Makes 6-8 pancakes
3/4 Cup/175 ml of butter milk (if you do not have buttermilk, use whole milk and add 2 tablespoons of white vinegar, stir and let it sit for a few minutes)
1 Cup/130 grams of flour
1 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 Cup/125 grams of fresh raspberries, roughly chopped
Butter for cooking
In a medium mixing bowl, combine the flour, sugar, baking powder, and salt. Sift together and set aside.
In a separate bowl, whisk the egg into the milk. Now add the milk mixture to the dry ingredients. Stir long enough until all the lumps have gone. Stir in your raspberries.
Heat a large skillet over medium heat and melt a little bit of butter. Start cooking pancakes in batches. Once they start to bubble, you can turn them over and cook for a further few minutes. Pancakes should be a light golden brown in colour and fluffy on the inside. Cover with foil while cooking the remaining pancakes. Repeat process until they are all cooked. Best served immediately, but can be stacked and stored in a warm oven until ready to eat.
Click the downloadable link below to print recipe!
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