|Tender and Fluffy Fresh Raspberry Pancakes|
I love any fruit or vegetable that has dual seasons. It makes me feel like I feel when a good friend is coming again to visit! Raspberries are in season in our region in June and then again in September through early October. I’ve been desirous of preparing raspberry pancakes since they were in season in the beginning of the summer but before I had the chance to prepare them, I'd missed the harvest. Since this will be the last of fresh raspberries until next June, it seemed fitting to fold these nutrient-rich gems into pancake batter and serve them this morning to our wonderful friend (she and Nick went to grade school together) who is visiting from out of town.
They are decadent, so tender and fluffy and are super simple to prepare!
Helpful to know: If you don’t have any brown rice flour (I discovered it makes pancakes just a wee bit crispy) in your pantry, use 1 cup of all purpose flour.
¾ cup all purpose flour
¼ cup brown rice flour
2 teaspoons baking powder
1 tablespoon sugar
Pinch of salt
In a large bowl, combine flour, brown rice flour, baking powder, sugar and salt.
1 egg, room temperature
1 cup milk
1 teaspoon vanilla
1 cup raspberries, plus extra for garnishing pancakes
In a medium bowl, whisk egg, add milk and vanilla, whisk until blended. Add 1 cup of raspberries. Using the tines of a serving fork, mash the raspberries slightly.
Canola oil for cooking
Butter, syrup and confectioners sugar
Add the liquid ingredients to the dry ingredients and stir until just combined.
Coat a large skillet with canola oil and heat over a medium high heat. To ensure oil is hot and ready to cook pancakes, sprinkle pan with water; if it sizzles, the oil is ready. Pour about ¼ cup of batter into the skillet for each pancake; a large skillet cooks about 3 at a time. Cook for about 2 minutes on each side or until light brown. Serve immediately with butter and syrup. Garnish with raspberries and dust with confectioners sugar if desired. Yield: 4 servings (about 10-12 pancakes).