Raspberry Pancakes
Fluffy pancakes made with fresh raspberries.
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 FirstTake 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 MixIn 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 & FlipHeat 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-lowLadle in pancake sized circles. I use a ΒΌ 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.