These individual Dutch pancakes with fresh raspberries are a delightful treat for breakfast or brunch. They are fluffy, slightly sweet, and bursting with the vibrant flavor of raspberries. Perfect for a lazy morning or a special occasion.
Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup milk. 2 large eggs. 1 teaspoon vanilla extract. 1 cup fresh raspberries. 2 tablespoons butter, melted. Powdered sugar for dusting. Maple syrup for serving.
Instructions: In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the fresh raspberries into the batter. Preheat a non-stick skillet or griddle over medium heat and brush it with melted butter. Pour 1/4 cup of the batter onto the skillet for each pancake. You can make multiple small pancakes at a time if your skillet allows. Cook until bubbles form on the surface of the pancakes, then flip them over and cook until golden brown on the other side. Transfer the pancakes to a plate and keep warm. Repeat the process with the remaining batter, adding more butter to the skillet as needed. Serve the Raspberry Dutch Pancakes dusted with powdered sugar and drizzled with maple syrup. Enjoy!
Prep Time: 10 minutes
Cook Time: 15 minutes
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