Extremely Simple Raspberry Pancakes Food
RASPBERRY PANCAKES
Steps:
- Whisk together flour, sugar, baking powder and soda. (Add a pinch of salt if desired.) Set aside. , In large bowl, whisk together yogurt, egg, butter and milk. Add to flour mixture; stir just until combined. Fold in raspberries., Heat a griddle over moderately high heat; brush with additional melted butter. Drop scant 1/4 cupfuls of batter onto griddle; cook for 1 minute or until bubbles form on top. Turn and cook 1 minute more. Serve with raspberry jam and sugar.
Nutrition Facts : Calories 178 calories, Fat 6g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 405mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
EXTREMELY SIMPLE RASPBERRY PANCAKES
I was going through my refrigerator one morning trying to use what was leftover for a breakfast meal. I took a simple bisquick recipe and then added raspberry preserves! My hubby and I loved the crunch of the seeds and it was sweet enough that we ate them plain. Simply delicious!
Provided by Ashley Ramsey @AshleyLynn
Categories Other Breakfast
Number Of Ingredients 4
Steps:
- Combine milk, eggs, and bisquick mix together in medium bowl
- Add half a jar of Smuckers (or store brand) preserves into mix. Mix throughly as it will be very lumpy at first.
- Grease skillet with cooking spray or butter and then on medium-low heat pour mixture to create pancakes. Pancakes take about four to five minutes to brown properly keep a close eye because I burnt my first couple of pancakes.
- Serve with maple syrup or eat plain!
LEMON-RASPBERRY PANCAKES
Make and share this Lemon-Raspberry Pancakes recipe from Food.com.
Provided by gailanng
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat griddle to 350 degrees (or a skillet over medium heat). Sift dry ingredients (except lemon zest) into a bowl; add zest. Whisk wet ingredients together in a separate bowl. Add wet ingredients to dry ingredients and mix only until combined. DO NOT OVERMIX. Gently fold in raspberries. Let batter rest for up to 30 minutes.
- Pour a small amount (about 1 tablespoon) of unsalted butter onto hot griddle or skillet and immediately wipe with a paper towel to distribute evenly over the surface and remove most of the butter. Use a 2 ounce (about 1/4 cup) ladle, ice-cream scoop, or measuring cup to pour the batter for each pancake onto the griddle/skillet surface. Use a spatula to turn pancakes once bubbles start to form all over the pancakes and the edges begin to set. Cook on the opposite side for another minute or so, just until set and slightly browned.
- Serve pancakes with maple syrup and/or fresh lemon curd, and garnish with fresh berries, a lemon slice and/or toasted almonds.
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- Add the milk, egg, honey, and vanilla extract and stir until the batter is just incorporated. There might be some lumps left but don’t overmix it.
- Add the raspberries and with the help of a spatula, stir them into the batter. The raspberries will break down and will fully incorporate into the batter, tinting it pink. Let the batter rest for 5 minutes.
- Heat a nonstick pan over medium heat and coat with a thin layer of butter. Pour around ⅓ cup batter onto the hot surface and cook until small bubbles form on top, around 2 minutes. Flip and cook for 1 ½ to 2 more minutes. Transfer to a plate and repeat the process with the rest of the batter.
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