The pancakes are traditional pancakes of North America, a sort of mini crepes, but a little thicker and spongy that are prepared for breakfast or brunch, but also good for a snack. The pancakes are generally accompanied by maple syrup, now also available in most supermarkets, but nothing prevents you from savoring them, for example, even with jam or chocolate cream and hazelnuts.
Here is the recipe of raspberry pancake, to prepare for a very special breakfast, without resorting to the various packets, by selecting the ingredients you use. Perhaps because of American origin, the pancakes are one of those recipes mysterious like what there will never be inside, but the ingredients are readily available eggs, milk, flour and butter. The trick is in the yeast, which inflates the ones that look like crepes, pancakes giving their typical rounded shape.
Pancakes represent relaxation, rest, a time of family, where you are all set around the kitchen table, in pajamas, without the rush of days of school and work and pancakes are good in many ways, even alone, simply sprinkled with powdered sugar.
4 cups all purpose flour
2 tbsp sugar
1 tsp baking powder
1 tsp baking soda
1 cup plain yogurt
3 tbsp butter
1 cup buttermilk
1 cup milk
1 cup fresh raspberries
Salt to taste
Whisk together flour, sugar, baking powder and soda and salt in a bowl and mix well. Set aside.
In large bowl, whisk together yogurt, eggs, butter, buttermilk and milk. Add to flour mixture; stir just until combined. Fold in raspberries.
Heat a griddle over moderately high heat; brush with additional melted butter. Pour a scoop of batter onto griddle when the oil is hot; Spread to desired size and When bubbles appear on the top of the pancake, flip to cook the other side. Remove the pancake from the pan when the bottom is golden.
Serve hot or let the pancakes cool and refrigerate them to be toasted later with raspberry jam and sugar.