Raspberry Swirl Buttermilk Pancakes
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Today is the last day of summer. I cannot say that I’m sad to see it go. Here in Northern California, summer is VERY hot, and I’m not a big fan. Sure spending the afternoon at the pool or the lake is a lot of fun, but sunny and 70 is my idea of perfect.
AND… I love wearing sweaters.
Fall cannot get here fast enough for me. To celebrate the ending of summer we made raspberry sauce with our last few berries. This is hands down Stella’s favorite food on the planet. She would eat anything if is was covered in raspberry sauce. Usually, we just use it for a topping, but today I got a little fancy, and added the sauce to the pancakes while they were on the griddle.
Ingredients
- Raspberry Sauce:
- 1 - 1 1/2 cups of raspberries
- 1/2 - 3/4 sugar
- combine the berries and the sugar in a medium sized saucepan
- bring to a boil, reduce the heat, stirring often and simmer until thick {about 5 minutes}
- Buttermilk Pancakes:
- 1 cup flour {I used 1/2 AP and 1/2 whole wheat}
- 2 tbsp sugar
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon {optional}
- 1 cup of buttermilk
- 1 egg
- 1 tsp vanilla
- 2 tbsp melted butter
Instructions
- whisk together the dry ingredients
- in another bowl whisk together the milk, egg, vanilla, and butter
- pour the liquid over the dry ingredients
- lightly whisk just until everything is just combines {it will be a bit lumpy}
- if needed lightly oil/butter your griddle
- heat to 350
- put the raspberry sauce into a pastry bag with a tip {or use a ziploc bag with the corner snipped off}
- spoon batter on the heated griddle
- pipe a swirl of raspberry into the middle of each pancake
- when the edges begin to cook and the top is "bubbled' flip and cook the other side until golden brown
- serve with extra sauce, powdered sugar, or maple syrup
The taste is pretty much the same, but sometimes it’s just fun to play with your food.
Enjoy!
A few other breakfast goodies:
I like Stella’s thinking – hang onto summer fruits! Raspberries are so pretty in these pancakes and would be such a lovely breakfast!
thanks Mary Francis! we do love our berries
Wow Heather those are absolutely beautiful pancakes. Definitely gotta give these a try sometime. Great job as usual 🙂
Happy Blogging!
Happy Valley Chow
THANKS! we do love raspberry sauce
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So pretty… love the raspberry swirl so you get a little bit of raspberry in every bite! Pinning! Thanks Heather!
thanks Krista!
Those are just gorgeous! First time I found your blog. Love it. And just love that raspberry swirl… my hubs (our resident pancake maker) will be so jealous when I show him what I can do.
thanks so much Trish!
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Thanks for a great recipe!
It’s march 4,2014. Do you still hate summer?
well, now i cannot wait til summer, but ask me again when it’s July and 110 🙂
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Can you substitute the raspberries with blackberries?
absolutely, I bet that would be delicious
these look amazing!, I was looking for a variation on the cinnamon roll pancake, but I’m wondering if the raspberry swirl burns while being cooked at all?
it can, but I like to cook these at a lower temp (about 300 – 325 on the griddle) nd I did ;t have any that burned
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