Monday, June 4, 2012

Raspberry Buttermilk Pancakes

Fresh raspberries are a sweet and delectable way to start any day and these perfectly flavorful pancakes put them on center stage.  Raspberry pancakes are a tasty treat any time of the year, but especially good when in season. Raspberries mingle in the thick, rich, delicious topping for pancake and are delicious which contain fiber, vitamins, and protein to help get you going in the morning, as also is very simple to make.

Buttermilk flavoured Raspberry Pancake


4 cups all purpose flour
2 tbsp sugar
1 tsp baking powder
1 tsp baking soda
1 cup plain yogurt
2 eggs
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.

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