Raspberry Pancakes
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
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
Reviews
Great way to use raspberries. The kids love them. We put pure maple syrup on ours.
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!
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.