Raspberry Buttermilk Pancakes

panckake

Ingredients
2 cups all-purpose flour
1/4 cup sugar
21/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
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)

Directions
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

Read more at: http://www.foodnetwork.com/recipes/blueberry-buttermilk-pancakes-recipe2.html?oc=linkback

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