Pancakes with Raspberry Sauce
I make pancakes every Saturday for my kids… it’s a tradition. This morning my son wanted to help so we made these pancakes with raspberry sauce and had a fun time cooking side by side. I was impressed with his steady hand while he mixed the pancake dough (especially for a two-year-old). We created a very delicious breakfast–more importantly, we had a great time together. The pancakes were light & fluffy with a touch of vanilla and the raspberry sauce was sweet and tart–a perfect combination!
How to Make Pancakes with Raspberry Sauce:
- 1 cup of flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp white sugar
- 1 cup of milk
- 1 egg
- 2 tbsp canola oil
- 1/2 tsp vanilla
Combine all dry ingredients together and mix thoroughly.
Whisk wet ingredients in a separate bowl then slowly combine into dry ingredients, mixing thoroughly (there should be some lumps).
Heat a bit of butter in a skillet or griddle, over medium heat. Once hot, add a ladle full of pancake dough to the pan and cook for a few minutes; once you see bubbles forming on top of the pancakes, flip. Cook for another 1-2 minutes until done. Serve with fresh raspberry sauce or hot maple syrup. Enjoy!
Raspberry Sauce Ingredients:
- 1 cup of frozen raspberries
- 3 tbsp sugar, or more to taste, depending on the sweetness of the berries
- 1 tsp lemon zest
- 1-2 tbsp water
Combine ingredients in a small pan over medium heat. Cook until raspberries have melted down and thickens slightly.
Click here for a printable version of this recipe – For the Love of Cooking.net
This looks like the perfect breakfast. I’m a berry kind of girl, so I’d defiantly would love this. Yum!
Thanks for the recipe! The pictures are great!
Ha it taste grew and if you don’t have lemon zest use lemon juice that works just as well