If you have never tried raspberry pancakes, well… you have never eaten the real pancakes!
Pancakes with raspberries are not only delicious, but they also boost all the good flavors in pancakes as well as raspberries, which make them unforgettably delicious.
For 12 thick pancakes I use:
2/3 cup of cultured buttermilk;
1 cup of hot water
1 teaspoon of baking soda
1 teaspoon of baking powder
3 teaspoons of vanilla extract
1 cup of raspberries
1,5 or more cups of flour (until the batter is bit thicker than buttermilk)
2 tablespoons sugar
Mix hot water with baking soda, add to buttermilk. Add baking soda, 2 tablespoons of sugar (this is to my taste, as I don’t like them too sweet), vanilla extract, sugar, 1 egg and whisk well.
Combine the mix with flour and add the cooking oil 2 tablespoons.
Frying: When frying your pancakes, at first, preheat the frying pan at maximum heat, than add the cooking oil and turn the gas to medium. When you pour a pancake mixture on a frying pan, allow it to fry for 20 seconds and then put the raspberries on the uncooked side of your pancake. Add cooking oil when needed. The pancakes should be thick and fluffy. When turning the pancake from one side to another, be careful, because the batter may still be liquid.
When you fry the pancakes at medium heat it takes about 45 seconds for pancake to fry on each side.
Raspberries will give your pancakes unforgettable flavor and taste.
Decorate your pancakes with fresh raspberries and enjoy!
Btw, they are amazing with honey, yum!