Blushing Raspberry Pancakes

for delicious Pancakes:

  • -two eggs
  • -1 1/2 c. milk
  • -1 1/2 c. flour
  • -1 tsp. baking powder
  • -1 tsp. baking soda
  • -3 oz. red raspberries, frozen (do not thaw)
  • -1 tsp white vinegar
  • -1/4 c. melted salted butter

for raspberry syrup:

  • -3 oz. red raspberries 
  • -1/4 c. sugar
  • -1/4 c. water
  • -1/4 c. maple-flavored pancake syrup

  • 1. Whisk together all pancake ingredients except raspberries, butter, and vinegar. Add vinegar and whisk quickly. Allow to sit for one minute.
  • 2. Quickly whisk in butter, then fold in the frozen raspberries.
  • 3. While your batter hangs loose, throw your additional raspberries in a small saucepan together with the sugar and water. Allow to boil for 4-5 min. until the raspberries have broken down and the sauce has thickened. Remove from heat and add the syrup. Mix well with a fork and force through a sieve into a small bowl. It may take some time for the sauce to drip through.
  • 4. Heat a large skillet, add a small amount of butter or veg oil., and cook pancakes (flipping midway) until lightly brown on both sides.

Serve with butter and raspberry syrup.