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