RASPBERRY PANCAKES
Steps:
- Whisk together flour, sugar, baking powder and soda. (Add a pinch of salt if desired.) Set aside. , In large bowl, whisk together yogurt, egg, butter and milk. Add to flour mixture; stir just until combined. Fold in raspberries., Heat a griddle over moderately high heat; brush with additional melted butter. Drop scant 1/4 cupfuls of batter onto griddle; cook for 1 minute or until bubbles form on top. Turn and cook 1 minute more. Serve with raspberry jam and sugar.
Nutrition Facts : Calories 178 calories, Fat 6g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 405mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
LEMON & RICOTTA PANCAKES WITH RASPBERRY SAUCE
I've been having this love affair with Ricotta Cheese lately. After watching Bobby Flay make some yummy Blueberry & Ricotta Pancakes, I thought I'd incorporate it in my favorite pancake....that my husband and kid hate (they don't like the lemon).
Provided by Melanie B.
Categories Breakfast
Time 20m
Yield 12 panckaes, 4 serving(s)
Number Of Ingredients 13
Steps:
- To make the raspberry sauce, combine the Raspberries, 1/4 cup sugar, and 1 TBS Lemon Juice in a sauce pan over medium heat. Cook until a sauce forms. I like mine chunky!
- To make the pancakes, combine the flower, baking powder, baking soda, and salt in a large bowl. Add the milk, oil, egg, and lemon zest.
- Heat a non-stick griddle with non-stick cooking spray over medium heat. Pour 1/4 cupfuls of the batter onto the griddle. Add a few spoonfuls of the Ricotta cheese to the pancakes.
- Cook until the pancake bubbles (about 2-3 minutes) and flip. Cook until golden brown (another 2-3 minutes). The recipe should make about 12 small pancakes.
- Serve with the Raspberry Sauce and a sprinkle of fresh mint.
LEMON-RASPBERRY RICOTTA PANCAKES
I was raised in a home where stacks of freshly cooked pancakes were the norm every Sunday morning. I keep the tradition alive, making pancakes with almond milk, ricotta and raspberries. -Anita Archibald, Richmond Hill, Ontario
Provided by Taste of Home
Time 30m
Yield 24 pancakes.
Number Of Ingredients 13
Steps:
- In a large bowl, whisk flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk almond milk, ricotta, egg yolks, lemon zest, lemon juice and extract until blended. Add to dry ingredients, stirring just until moistened. In a clean small bowl, beat egg whites until stiff but not dry. Fold into batter. Gently stir in raspberries., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with whipped cream, syrup and additional raspberries.
Nutrition Facts : Calories 203 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 254mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
HOMEMADE RASPBERRY SAUCE FOR PANCAKES OR CREPES
This delicious homemade and easy raspberry sauce is great to top your favorite pancakes or crepes. Add whipped cream and you have the perfect dessert! I love serving this for brunch too.
Provided by Johlene
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 2
Number Of Ingredients 3
Steps:
- Combine raspberries, sugar, and vanilla extract in a heavy-bottom saucepan; bring to a boil. Lower temperature to medium-low and simmer, stirring often, until sauce is thick and smooth, about 15 minutes.
Nutrition Facts : Calories 164.1 calories, Carbohydrate 41.2 g, Fat 0.2 g, Fiber 5.5 g, Protein 0.9 g, Sodium 1.3 mg, Sugar 35.7 g
WHITE CHOCOLATE RASPBERRY PANCAKES
We grow berries in the summer, and I'm always looking for new ways to incorporate them into our meals. I created these white chocolate raspberry pancakes on a whim, and my husband thought they were great! Semisweet chocolate chips can easily be substituted for the white baking chips. —Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Preheat griddle over medium heat. In a large bowl, combine flour, sugar, baking powder, salt and nutmeg. In a small bowl, combine eggs, milk, yogurt, oil and extract; stir into dry ingredients just until moistened. Fold in raspberries and baking chips., Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with additional raspberries and baking chips. Freeze option: Freeze cooled pancakes between layers of waxed paper in freezer containers. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
Nutrition Facts : Calories 439 calories, Fat 19g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 569mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 3g fiber), Protein 12g protein.
RASPBERRY CHOCOLATE-CHIP PANCAKES
Categories Chocolate Dairy Fruit Breakfast Brunch Kid-Friendly Quick & Easy Raspberry Summer Pan-Fry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 pancakes
Number Of Ingredients 9
Steps:
- In a small saucepan melt 2 tablespoons butter over moderately low heat, stirring. Stir in milk and heat until just warm. Remove pan from heat. In a bowl whisk together milk mixture and egg. Into another bowl sift together flour, baking powder, and salt and stir in egg mixture until just combined. Gently stir in raspberries and chocolate chips.
- Preheat oven to 200° F.
- Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface. Add 1 teaspoon butter and with a metal spatula spread over griddle. Working in batches, drop 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 2 minutes. Flip pancakes with spatula and cook until undersides are golden brown and pancakes are cooked through. Transfer pancakes as cooked to an ovenproof platter and keep warm, uncovered, in oven. Make more pancakes with remaining butter and batter in same manner.
- Serve pancakes with syrup.
MINI PANCAKES WITH RASPBERRY SORBET AND CHOCOLATE SAUCE
Steps:
- Special equipment: a 1-ounce ice cream or cookie scoop
- Preheat a griddle or large skillet over medium heat.
- In a small bowl, whisk together the pancake mix and water until just blended and slightly lumpy. Melt the butter on the griddle. For each pancake, add 1 tablespoon of batter to the griddle. Cook until golden brown, about 1 to 1 1/2 minutes on each side. Remove to a plate and allow the pancakes to cool completely.
- Add the chocolate chips and cream to a small bowl. Set the bowl over a small saucepan of barely simmering water. Stir until the chocolate melts and the mixture is smooth.
- To serve, put a pancake on a small serving plate. Top with a 1-ounce scoop of sorbet and put another pancake on top of the sorbet. Drizzle with the chocolate sauce and garnish with raspberries. Repeat with the remaining ingredients.
- Cook's Note: Instead of using a 1-ounce cookie scoop, you can make a 1-ounce portion with a tablespoon-size measuring spoon.
PEACH PANCAKES WITH RASPBERRY SAUCE
Whats not to like about fancy pancakes. These are very yummy. This recipe works well with fresh or canned peaches, and fresh or frozen raspberries.
Provided by Baby Kato
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sauce Prepare sauce by placing all ingredients except for ice cream in blender.
- Reserve raspberry sauce and ice cream for garnish.
- Pancakes-6 Combine egg, butter and milk.
- In a seperate bowl add flour, salt, sugar and baking powder together.
- Quickly combine flour mixture to egg mixture.
- Heat griddle and butter lightly.
- Pour batter onto pan, when partially cooked add peaches to each pancake.
- Cook for 1 minute then turn.
- When pancakes are ready served garnished with ice cream scope and raspberry sauce.
ALMOND PANCAKES WITH RASPBERRY SYRUP
Almond extract in the batter and crunchy chopped salted almonds sprinkled on top give these pancakes a delightful almond flavor. Maple syrup infused with cooked, mashed raspberries makes the perfect topping.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings (makes about 20 pancakes)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F. Bring the raspberries and maple syrup to a boil in a small saucepan over medium heat. Reduce the heat to a simmer and cook until the berries soften and the syrup takes on a pinkish color, 7 to 8 minutes. Remove from the heat and mash the berries with a potato masher or fork. Strain the syrup. Keep warm or set aside to cool to room temperature.
- Whisk the flour, sugar, baking powder and salt together in a large bowl. Whisk the milk, eggs, vanilla and almond extracts together in a medium bowl until combined. Whisk in the melted butter. Add the milk mixture to the flour mixture and stir until it just comes together in a thick lumpy batter.
- Heat a large nonstick skillet over medium heat and brush lightly with butter. Drop 2 tablespoons batter for each pancake into the skillet. Cook until bubbles appear on the tops of the pancakes, and the undersides are golden brown, 2 to 3 minutes. Flip the pancakes and continue to cook until golden on the underside and cooked through in the center, about 1 minute more.
- Transfer to the oven to keep warm and continue to make pancakes until all the batter is used. Serve topped with the raspberry syrup and chopped almonds.
LEMON-RASPBERRY PANCAKES
Make and share this Lemon-Raspberry Pancakes recipe from Food.com.
Provided by gailanng
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat griddle to 350 degrees (or a skillet over medium heat). Sift dry ingredients (except lemon zest) into a bowl; add zest. Whisk wet ingredients together in a separate bowl. Add wet ingredients to dry ingredients and mix only until combined. DO NOT OVERMIX. Gently fold in raspberries. Let batter rest for up to 30 minutes.
- Pour a small amount (about 1 tablespoon) of unsalted butter onto hot griddle or skillet and immediately wipe with a paper towel to distribute evenly over the surface and remove most of the butter. Use a 2 ounce (about 1/4 cup) ladle, ice-cream scoop, or measuring cup to pour the batter for each pancake onto the griddle/skillet surface. Use a spatula to turn pancakes once bubbles start to form all over the pancakes and the edges begin to set. Cook on the opposite side for another minute or so, just until set and slightly browned.
- Serve pancakes with maple syrup and/or fresh lemon curd, and garnish with fresh berries, a lemon slice and/or toasted almonds.
HAZELNUT PANCAKES WITH RASPBERRY SAUCE
Pure hazelnut flavor fills these breakfast cakes. A griddle is especially useful because it keeps an even heat and allows you to make multiple pancakes at a time. A nonstick skillet also works well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 25m
Yield Makes 16
Number Of Ingredients 12
Steps:
- Preheat oven to 200 degrees. Make the pancakes: Whisk together flour, hazelnut meal, baking powder, and 1 teaspoon salt in a bowl. Whisk eggs in another bowl, then whisk in milk, sugar, and oil. Whisk egg mixture into flour mixture until just combined (with some lumps remaining). Heat a griddle or nonstick skillet over medium heat (or heat an electric griddle to 350 degrees).
- Lightly oil griddle. Scoop 1/3 cup batter onto heated griddle. Cook until edges are dry and some small bubbles come to the surface, about 3 minutes. Flip, using a thin spatula. Cook until firm to the touch, about 3 minutes. Transfer to a baking sheet, and keep warm in oven. Repeat with remaining batter.
- Make the raspberry sauce: Heat jam and water in a small saucepan over medium heat until warm and pourable, adding an additional tablespoon water if needed. Stir in lemon juice. Serve pancakes warm with butter and warm raspberry sauce.
LEMON PANCAKES WITH RASPBERRY SAUCE
Make and share this Lemon Pancakes With Raspberry Sauce recipe from Food.com.
Provided by Cake Baker
Categories Breakfast
Time 20m
Yield 8 pancakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Pancakes:.
- Mix together the dry ingredients.
- Zest lemon into a bowl and then add the lemon juice and milk.
- Add liquid to dry and stir 20 times or less (the batter should be a little lumpy, but make sure the dry ingredients are incorporated into the wet).
- TIP: Make sure to preheat your skillet. you should be able to put a drop of water on it and have it sizzle off (not evaporate immediately or sit there on the pan for a while).
- Raspberry Sauce:.
- Combine the ingredients in a sauce pan over medium heat.
- Cook until a sauce forms.
THICK APPLE PANCAKES WITH RASPBERRY SAUCE
Steps:
- For sauce:
- Stir berries, 2/3 cup sugar and 1/4 cup water in heavy medium saucepan over medium heat until mixture comes to boil, stirring occasionally. Puree mixture in processor. Strain into bowl, pressing on solids. Mix in kirsch. (Sauce can be made 1 day ahead. Cover; chill.)
- For pancakes:
- Blend flour, 3 tablespoons sugar, baking powder, baking soda and salt in large bowl. Whisk buttermilk, eggs and 2 tablespoons melted butter in medium bowl; whisk mixture into dry ingredients. Set batter aside.
- Preheat oven to 250°F. Heat 4 tablespoons butter in large skillet over medium heat. Add apples, cinnamon and 1/3 cup sugar; sauté until apples are golden, about 10 minutes.
- Heat 10-inch-diameter nonstick skillet over medium heat. Brush with 1 tablespoon melted butter. Pour scant 1/2 cup batter into skillet, tilting to form 7- to 8-inch-diameter pancake. Cook until golden brown on bottom, about 3 minutes. Turn and cook until second side browns, about 2 minutes. Place 1/8 of apple mixture on half of pancake; fold pancake in half. Slide out onto baking sheet; keep warm in oven. Repeat to form 5 more pancakes, brushing skillet with more butter as needed. Serve pancakes with sauce.
PEACH PANCAKES WITH RASPBERRY SAUCE
What's not to like about fancy pancakes. These are very yummy. This recipe works well with fresh or canned peaches, and fresh or frozen raspberries.
Provided by Baby Kato
Categories Pancakes
Time 15m
Number Of Ingredients 12
Steps:
- 1. Sauce Prepare sauce by placing all ingredients except for ice cream in blender.
- 2. Reserve raspberry sauce and ice cream for garnish.
- 3. Combine egg, butter and milk.
- 4. In a separate bowl add flour, salt, sugar and baking powder together.
- 5. Quickly combine flour mixture to egg mixture.
- 6. Heat griddle and butter lightly.
- 7. Pour batter onto pan, when partially cooked add peaches to each pancake.
- 8. Cook for 1 minute then turn.
- 9. When pancakes are ready served garnished with ice cream scope and raspberry sauce.
WHITE CHOCOLATE RASPBERRY PANCAKES
Make and share this White Chocolate Raspberry Pancakes recipe from Food.com.
Provided by Larawithoutau
Categories Breakfast
Time 35m
Yield 6-8 Pancakes, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large mixing bowl sift the flour, baking soda, and salt.
- In another smaller bowl add the egg, sour cream, and milk, whisk to blend.
- Add the liquid ingredients to the dry ingredients carefully fold together; fold in raspberries & white chocolate.
- Heat a griddle, spray with non stick cooking spray.
- Pour approximately 1/4 cup batter onto griddle for each pancake.
- Turn pancake and cook until other side is lightly browned.
- Serve plain, with whipped cream, and/or powdered sugar.
Nutrition Facts : Calories 297.6, Fat 16.9, SaturatedFat 9.7, Cholesterol 61, Sodium 273.3, Carbohydrate 31.3, Fiber 1.9, Sugar 13.8, Protein 5.8
CHOCOLATE PANCAKES WITH BLUEBERRY RASPBERRY SYRUP
Dad used to love these pancakes back in the 1980's. The chocolate pancake is not too sweet by itself but with the syrup and whipped topping this dish becomes almost a dessert. Sometimes Mom would make the syrup with just blueberries or just raspberries but it is best with both. This is certainly not an everyday recipe, but its...
Provided by Kathie Carr
Categories Pancakes
Time 20m
Number Of Ingredients 17
Steps:
- 1. Syrup: Combine the raspberries, blueberries, sugar, and water in a small saucepan. Bring this mixture to a boil stirring constantly for 5 minutes, scraping the bottom as needed to keep from burning. Then reduce the heat to low and simmer the mixture until thick. This takes about 10 minutes. Serve warm over pancakes or waffles.
- 2. Chocolate Pancakes: In a small bowl combine milk, egg, and butter. Mix until blended. In another bowl, combine flour, cocoa powder, sugar, baking soda and salt. Mix together well. Add milk mixture to flour mixture and stir just until dry ingredients are moistened. Batter should still be lumpy. Then fold in the chocolate chips if you choose to use them. For each pancake, pour a 1/4 cup batter onto a hot, greased skillet. Cook 1-2 minutes or until batter is set around edges. Carefully turn over pancake. Continue to cook for 1 to 2 minutes or until pancakes are cooked through. Repeat with remaining batter.
- 3. To serve pour warm syrup over pancakes and top with whipped cream or topping.
RASPBERRY ALMOND PANCAKES
Y'all know about our Sunday morning Pancake Breakfast tradition, right?! I think I've mentioned it before. It started when Bill and I were first married. We made pancakes for breakfast most Sunday mornings. And then after a year or so, it became every Sunday morning. It was mostly a Bill thing. He is the pancake master. He know just the right temperature of the griddle. He knows just when to flip them so they are just the right color. And he knows just when to take them off. I, on the other hand, know little about the flipping process. And a lot about the batter making process. I have been experimenting with homemade pancake batters for years now. And I like to think I've got it down to a science at this point. We make a great team come Sunday mornings...and we have three little helper that joined our pancake making team along the way. Tanner is 9, Emma is 7 and Gage is about to be 4 in less than a month. They are my little sous chefs. They always ask to help in the kitchen. They want to get the ingredients out. They want to crack the eggs. (Which I let them do one egg...and it usually turns into a mess, but I'm OK with that.) They lik to add the ingredients cup by cup. And they love to stir. **Please note that I did use Almond Milk in this recipe. Most other recipes I make with both a dairy-free milk and regular milk...but I haven't had a chance to try this one with regular milk. I would imagine it doesn't need much altering...if any it would be about 1/4 cup less regular milk than the Almond Milk that's used in the recipe. This pancake recipe is just to get you excited about all the other great pancake recipes that I have uploaded. Perfectly fluffy. With the perfect burst of raspberry flavor. And a lovely little crunch from the almonds. A delightful Sunday morning breakfast.
Provided by ElizabethKnicely
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add the oil, milk, egg and vanilla to a large mixing bowl. Mix lightly with a whisk or fork.
- Add the flour, sugar, baking powder and salt to the bowl. Whisk the batter until smooth.
- Run a knife through the sliced (slivered will work too) almonds. Gently press a fork over the raspberries, crushing them lightly.
- Fold the chopped almonds and the crushed raspberries into the batter.
- Cook the pancakes on a griddle of some sort, using up all the batter.
- Serve Almond Raspberry Pancakes with Fruit, Scrambled Eggs, Breakfast Sausage or Bacon -- whatever your little breakfast heart's desire.
Nutrition Facts : Calories 468.8, Fat 21.5, SaturatedFat 1.9, Cholesterol 46.5, Sodium 873.5, Carbohydrate 61.1, Fiber 7.8, Sugar 16.7, Protein 9.8
ORANGE PANCAKES WITH RASPBERRY TOPPING
Skip the stop at the pancake house and make these easy pancakes at your own house instead. With a bit of orange in the batter and raspberry sauce on top, they're a treat for the eyes and the stomach!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- In 1-quart saucepan, stir 1/2 cup orange juice and the cornstarch until smooth. Heat to boiling over medium heat; boil 1 minute. Meanwhile, pour raspberries and syrup in strainer over medium bowl to drain. Stir syrup into juice mixture; cool slightly. Stir in raspberries; set aside.
- In medium bowl, mix flour, powdered sugar, baking soda, salt and orange peel. Beat in milk, butter, egg and 2 tablespoons orange juice with spoon or wire whisk just until blended.
- Heat griddle or skillet over medium heat or to 375°F. Grease griddle with butter or vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter onto hot griddle. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown. Serve with raspberry topping. Garnish with whipped topping and fresh berries.
Nutrition Facts : Calories 320, Carbohydrate 55 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (2 Pancakes and 1/4 Cup Topping), Sodium 300 mg, Sugar 25 g, TransFat 0 g
RICH RASPBERRY SOUR CREAM PANCAKES
Make and share this Rich Raspberry Sour Cream Pancakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 40m
Yield 12 pancakes
Number Of Ingredients 9
Steps:
- In a large mixing bowl, sift the flour, baking soda, and salt.
- In another smaller bowl, add the egg, sour cream, and milk; whisk to blend.
- Add the liquid ingredients to the dry ingredients; carefully fold together (will be thick).
- Heat a nonstick griddle or large skillet over medium heat.
- Spray with non-stick cooking spray.
- Pour or spoon approximately 1/4 cup batter onto griddle for each pancake; lower heat to medium-low.
- When you see bubbles appear on the surface of the pancake, add 4-5 berries on top and press them down into batter.
- Turn pancake and cook until other side is lightly browned.
- Serve warm pancakes sprinkled with sweetened fresh berries and powdered sugar.
Nutrition Facts : Calories 103.2, Fat 5.5, SaturatedFat 3, Cholesterol 28.5, Sodium 176.7, Carbohydrate 11.3, Fiber 1.6, Sugar 1.8, Protein 2.5
OATMEAL RASPBERRY PANCAKES
Categories Breakfast
Number Of Ingredients 12
Steps:
- 1. In a bowl mix oats and buttermilk. Let stand at least 15 minutes, or up to 30 minutes. 2. Meanwhile, in a small bowl, mix flour, sugar, baking powder, baking soda and salt. 3. In a large bowl, beat eggs, milk and vanilla. Stir in flour and oats mixture. Mix until evenly moistened, then fold in raspberries. 4. Place a nonstick griddle, or nonstick frying pan over medium heat. When hot, coat the pan with a few teaspoons of a light colored oil (you can eyeball the measurement). 5. Pour batter in 1/2 cup portions onto griddle and cook until pancakes are browned on the bottom and the edges begin to look dry, about 2 minutes. Turn with a spatula and cook another 1 1/2 to 2 minutes. Coat pan with more oil as needed to coat remaining pancakes. 6. Serve the pancakes as cook or keep warm on a baking sheet, in a single layer n a 200 degree oven for 15 minutes, or until you're able to serve them. 7. Stack and serve with fresh raspberries, powdered sugar and warm maple syrup.
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