Monday, 4 July 2011

Raspberry Buttermilk Pancakes

Raspberry Buttermilk Pancakes

2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tbsp sugar

2 large eggs
1/2 cup buttermilk
1 cup cold water
3 tbsp warm melted butter
1 cup raspberries, crushed

Mix the dry ingredients in a bowl.
Mix the eggs, water, crushed raspberries and buttermilk in a separate bowl. Add the wet ingredients into the dry ingredients. Mix until the batter just comes together. Add the melted butter. Mix lightly.

Heat a non-stick pancake pan to medium high heat.
Ladle the pancake batter onto the pan. When air bubbles start to bubble up to the surface at the center of the pancakes, use a flat spatula to flip them over.
Serve with butter and maple syrup.