2 cups all-purpose flour
1/4 cup sugar
21/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/4 cup melted unsalted butter, plus some for frying
1 cup raspberries, fresh or frozen (original recipe calls for blueberries)
Serving suggestions: whipped cream and maple syrup, (I used confectioners sugar for sprinkling & maple syrup)
In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook’s Note*.
Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the raspberries . Cook for 2 to 3 minutes on each side.
Serve with a dollop of whipped cream and maple syrup.
*Cook’s Note: Over mixed batter will result in flat, heavy pancakes.
Recipe courtesy of The Cookworks