Fresh Raspberry Pancakes
Start you day out with a pile of fluffy pancakes filled with fresh raspberries.
Servings: 6 pancakes
Calories: 113kcal
Ingredients
- 3/4 Cup butter milk if you do not have buttermilk, use whole milk and add 2 tablespoons of white vinegar, stir and let it sit for a few minutes
- 1 Cup plain flour
- 1 egg
- 1 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Cup fresh raspberries roughly chopped
- Butter for cooking
Instructions
- In a medium mixing bowl, combine the flour, sugar, baking powder, and salt. Sift together and set aside.
- In a separate bowl, whisk the egg into the milk. Now add the milk mixture to the dry ingredients. Stir long enough until all the lumps have gone. Stir in your raspberries.
- Heat a large skillet over medium heat and melt a little bit of butter. Start cooking pancakes in batches. Once they start to bubble, you can turn them over and cook for a further few minutes. Pancakes should be a light golden brown in colour and fluffy on the inside. Cover with foil while cooking the remaining pancakes. Repeat process until they are all cooked. Best served immediately, but can be stacked and stored in a warm oven until ready to eat.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Fresh Raspberry Pancakes
Amount Per Serving (1 pancake)
Calories 113
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 31mg10%
Sodium 307mg13%
Potassium 73mg2%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 4g4%
Protein 4g8%
Vitamin A 89IU2%
Calcium 81mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.