These Double Raspberry Pancakes are a delightful breakfast treat. The fresh raspberries in the pancakes and the raspberry jam drizzle add a burst of fruity flavor to every bite. Perfect for a special brunch or any morning indulgence!
Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 egg. 2 tablespoons unsalted butter, melted. 1/2 cup fresh raspberries. 1/4 cup raspberry jam. 1/4 cup maple syrup. Whipped cream optional. Fresh raspberries for garnish optional.
Instructions: Whisk the flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk the egg, melted butter, and buttermilk together in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; lumps are fine. In a slow, gentle way, mix the fresh raspberries into the pancake batter. Set a griddle or nonstick skillet over medium heat and use cooking spray or butter to lightly coat it. For every pancake, put 1/4 cup of batter on the hot griddle. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. You can heat the raspberry jam in a small saucepan or the microwave until it's thin enough to drizzle. Put the pancakes on a plate and cover them with raspberry jam. If you want, you can add fresh raspberries on top. Add maple syrup and whipped cream if you want. Have fun with your tasty Double Raspberry Pancakes!
Prep Time: 15 minutes
Cook Time: 15 minutes
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