Pancakes with Fruit
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 28 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 cups unbleached all-purpose flour
- 2 tsps Baking powder
- 1 tsp baking soda
- 2 Tbsps granulated sugar
- ½ tsp salt
- 2 eggs (beaten)
- 2.333 cups Buttermilk (well shaken)
- 2 Tbsps butter (melted and slightly cooled)
- 1 cup fresh Raspberries
- vegetable oil (for pan)
- For Maple Yogurt Topping
- 2 cups plain Yogurt
- ¼ cup Maple syrup
Preparation steps
1.
Sift together dry ingredients in a large bowl. Whisk together the eggs, buttermilk, and melted butter. Make a well in the center of the dry ingredients, slowly add wet ingredients to dry ingredients; whisk until just combined (batter will be lumpy).
2.
Heat a griddle or non-stick skillet over medium-high heat and brush griddle or skillet with vegetable oil. Ladle the pancake batter onto the griddle or skillet to the desired size. When you start to see air bubbles pop up to the surface in the center of the pancakes (after about 2 to 3 minutes), flip the pancakes over using a flat spatula. Cook for about 1 or 2 minutes longer. Pancakes should be a golden brown on both sides and done in the middle.
3.
For Maple Yogurt Topping:
4.
Combine yogurt and maple syrup in a bowl, mixing thoroughly to incorporate. Serve pancakes hot with yogurt topping and fresh raspberries.
