Have I mentioned that I’m incredibly spoiled?
Saturday morning I lounged over a cup of tea (reading food blogs, natch), while my dearly beloved made these:
Raspberry pancakes—a treat on Valentine’s Day, or any day 🙂
Here’s Brooke’s approximate recipe (he eyeballed the amounts):
“for delicious cakies:
-1 1/2 c. milk
-1 1/2 c. flour
-1 tsp. baking powder
-1 tsp. baking soda
-3 oz. red raspberries, frozen (do not thaw)
-1 tsp white vinegar
-1/4 c. melted salted butter
for raspberry syrup:
-3 oz. red raspberries (the remainder of your small pack)
-1/4 c. sugar
-1/4 c. water
-1/4 c. maple-flavored pancake syrup
1. Whisk together all pancake ingredients except raspberries, butter, and vinegar. Add vinegar and whisk quickly. Allow to sit for one minute.
2. Quickly whisk in butter, then fold in the frozen raspberries.
3. While your batter hangs loose, throw your additional raspberries in a small saucepan together with the sugar and water. Allow to boil for 4-5 min. until the raspberries have broken down and the sauce has thickened. Remove from heat and add the syrup. Mix well with a fork and force through a sieve into a small bowl. It may take some time for the sauce to drip through.
4. Heat a large skillet, add a small amount of butter or veg oil., and cook pancakes (flipping midway) until lightly brown on both sides.
Serve with butter and raspberry syrup.”