Raspberry Pancakes Recipe

5 2 2
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Raspberry Pancakes Recipe

Read Reviews
5 2 2
Publisher Photo
Sometimes we have these pancakes for dinner because they are so rich. They are the best on a cool summer night!—Karen Edland, McHenry, North Dakota
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2/3 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/3 cup plain yogurt
  • 1 large egg, beaten lightly
  • 1 tablespoon butter, melted and cooled
  • 1/2 cup whole milk
  • 1 cup fresh raspberries
  • Raspberry jam
  • Confectioners' sugar

Directions

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. Yield: 4 servings.
Originally published as Raspberry Pancakes in Country Woman July/August 1990, p35

Nutritional Facts

2 each: 178 calories, 6g fat (3g saturated fat), 68mg cholesterol, 405mg sodium, 25g carbohydrate (7g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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  • 2/3 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/3 cup plain yogurt
  • 1 large egg, beaten lightly
  • 1 tablespoon butter, melted and cooled
  • 1/2 cup whole milk
  • 1 cup fresh raspberries
  • Raspberry jam
  • Confectioners' sugar
  1. Whisk together flour, sugar, baking powder and soda. (Add a pinch of salt if desired.) Set aside.
  2. In large bowl, whisk together yogurt, egg, butter and milk. Add to flour mixture; stir just until combined. Fold in raspberries.
  3. 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. Yield: 4 servings.
Originally published as Raspberry Pancakes in Country Woman July/August 1990, p35

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Reviews forRaspberry Pancakes

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MY REVIEW
sbtm25 User ID: 6140322 237829
Reviewed Nov. 22, 2015

"This was delicious! All I had was frozen raspberries and greek yogurt, it turned out fantastic. Did the optional pinch of salt and the flavors are spot-on. A huge hit in my house. Because I had frozen raspberries, they broke up when I folded them in- a good thing I think, as the larger chunks added too much isolated liquid and made the lump cook unevenly. Thanks for the recipe!"

MY REVIEW
harmonygal User ID: 5866210 44563
Reviewed Mar. 9, 2011

"I've eaten Karen's food before, and she is an excellent cook. These are definitely a treat. Now we just have to wait for raspberry season again! Thanks for sharing Karen."

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