08 Apr HOW TO MAKE: FLUFFY RASPBERRY PANCAKES
Is anyone even surprised that it snowed yesterday? I had this feeling that it wasn’t time to pack away my winter coat and boots just yet. At least this weekend is suppose to be beautiful and sunny, so I’m happy! Taylor and I would make pancakes almost every weekend, I would prep the batter and he would fry up the pancakes, I thought that was a pretty fair deal. 🙂
These pancakes are crispy on the outside and so fluffy on the inside, frying them in lots of butter and using a cast iron pan definitely helps with that! I only recently picked up this cast iron pan about 4 months ago and honestly I don’t know how I lived without one before. They’re perfect for pretty much anything you’re cooking or baking.
Okay so I may or may not have an obsession with syrups and jams, my fridge is literally overflowing with them! So obviously when I spotted this at the One of a Kind Show last week, I needed it. The One of a Kind Show comes twice a year, at Spring and just before Christmas. They feature local shops, creatives and handmade products. Seriously, how cute is this jar and label?
Cosman & Webb’s maple syrup has got to be one of my favourite maple syrups now. It’s Canadian, single forest, organic and family owned. The flavour is so refined. It is a medium amber syrup, it’s smokey, sweet but not too sweet and it’s not thick and syrupy and it’s full of flavour.
FLUFFY RASPBERRY PANCAKES
Yields about 5 six inch pancakes.
1 cup milk
2 tbsp white vinegar
1 cup all purpose flour
2 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tbsp unsalted butter, melted
1/2 cup raspberries, mashed
In a measuring cup, measure out the milk and add the vinegar. Let it sit for about 5-7 minutes, until the milk curdles. (I use this in place of buttermilk because I don’t always have buttermilk on hand and it works perfectly every time.)
In a large bowl sift together the flour, sugar, baking powder, soda, cinnamon and salt.
Once the milk has curdled, add the egg and melted butter and whisk together.
Combine the wet ingredients with the dry ingredients and whisk until it’s just mixed, remember not to over mix. Add the mashed raspberries and gently stir in.
In a frying pan or cast iron skillet, on medium heat. Melt some butter and ladle in the batter (about 1/4 cup, or more if you like larger pancakes) Cook until bubbles form on the surface and them flip. Cook until the other side is golden brown.
TIP: I like to preheat my oven to 200°F with a cookie sheet before I start to keep the pancakes warm as I’m making the rest of the batch.
Top with more raspberries, yogurt, granola, coconut and lots of delicious maple syrup.
If you’re not feeling the raspberries, switch them out for other fruits like mashed bananas or peaches or even add chocolate chips!
Happy Saturday, let me know if you make these pancakes this weekend! 🙂