Written by CUBBin the Kitchen Published on in , Breakfast, Recipes
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Pancakes are all too often used as a background for other ingredients, be that bacon or eggs or even syrup. Here, however, the pancake is the star. Each fluffy pink disc is flavoured with raspberry and is glorious soft.A pleasure to make and a pleasure to eat – my Raspberry Pancakes.
One of the things I love about pancakes is how easy they are to make. These Raspberry Pancakes are still super simple and they taste divine so it is worth the extra 5 minutes of prep. The extra steps are zapping in a microwave, mashing or blitzing and then passing through a sieve. Hardly taxing and you get rewarded with remarkable raspberry flavoured pancakes.
Pancakes are often thought of as breakfast food and whilst I agree they make a brilliant breakfast, why should they be relegated on to the morning? For example pancakes make a truly delicious dessert. In fact there isn’t a time of day I would not happily tuck into a stack of pancakes.
Pancakes have a very long history. There is evidence of them being made in some form during the Stone Age, over 30,000 years ago. In 1991 a natural mummy of a man who lived between 3400 & 3100 BC was discovered and nicknamed Otzi the Iceman. In has stomach they found, you guessed it, pancakes. Almost every culture around the world has a version of a pancake.
These raspberry pancakes are delicious straight out of the pan. You can serve these on their own, they are that good. However I love them with a tumble of fresh raspberries, a splodge of lemon zest scented whipped cream and a drizzle of syrup. It makes them feel deeply decadent and almost celebratory. If my day has these Raspberry Pancakes in I know it is a good day.
If you wanted another pancake recipe then check out my Apple Pie Pancakes, these are thing crepes filled with a speedy apple pie filling. Looking for breakfast ideas? Take a look at my Breakfast Section.
I hope you love these Raspberry Pancakes as much as I do. Let me know what you think in the comments below. Share any of your pictures with me on social media, or use the #CUBBinthKitchen to be featured in my story.
Happy Eating!
Raspberry Pancakes
Fluffy pancakes made with fresh raspberries.
Print Recipe Pin Recipe
Prep Time 8 minutes mins
Cook Time 10 minutes mins
Resting Time 5 minutes mins
Total Time 23 minutes mins
Course Baking, Breakfast, Brunch, Dessert
Cuisine American
Servings 6 pancakes
Calories 134 kcal
Ingredients
- 135 grams Plain Flour (all purpose)
- 1 tsp Baking Powder
- 0.5 tsp Salt
- 2 tbsp Caster Sugar
- 1 Egg (large)
- 2 tbsp Olive Oil (or any other oil or melted butter)
- 2 tbsp Oat Milk (Or any milk)
- 200 grams Raspberries (Fresh or Frozen and thawed)
Instructions
Raspberries First
Take your raspberries and tumble into a microwave-safe bowl.
Nuke in the microwave for 1 minute, they may need longer if they were frozen.
Mash with fork and then attack with a stick blender (if you don't have a blender keep working with a fork until you have a smooth-ish texture.)
Then pass through a sieve to remove most of the seeds. I sieve into a jug to make the next step easier.
You should end up with roughly 100ml of raspberry puree.
Pancake Mix
In a mixing bowl combine the Flour, Baking Powder, Salt & Sugar.
In a jug beat together the Egg, Milk, Oil and Raspberry Puree.
Now pour the wet ingredients (the Raspberries, Egg, Milk & Oil) into the dry ingredients (Flour, Baking Powder, Salt & Sugar) and mix to together.
You do not want to over mix so make sure its all combined then stop and let it rest for 5 minutes. Enough time to clear things away and heat your frying pan.
Cook & Flip
Heat the frying pan and give it the faintest brush of oil. You can use a cooking spray or a little oil on kitchen paper and wipe over the pan. You want to keep the heat medium-low
See AlsoPani Popo Recipe | Polynesia.comFried Artichokes RecipeHow to Cook Quinoa (a step-by-step guide + recipes!)23 Dutch Oven Recipes That Make Delicious One-Pot DinnersLadle in pancake sized circles. I use a ¼ cup measure. You want these to be good and thick.
Cook on the first side for 2 minutes or until you see bubbles appearing on the surface of the pancakes, then flip over and cook the other side.
You can keep these warm in the oven if you wish, but nothing beats a fresh out of the pan pancake!
I love these with extra fresh raspberries and a whipped cream with lemon zest.
Notes
Leftovers Tip
Leftover Raspberry Pancakes make an absolutely excellent base layer for a trifle.
Keyword American, Bake, Baking, Breakfast, Brunch, Crowd Pleaser, Easy, Easy Entertaining, Entertaining, Pancake Day, Pancakes, Raspberries, Raspberry, Shrove, Tuesday, Vegetarian
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