We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
I recently invented this pancake when I found a punnet of raspberries in the fridge and wanted to make something special. The pancakes aren't too easy to flip, but you can get around this by just sliding them from the pan onto a plate. Anyway, the pancakes were so good that my girlfriend told me that I had to write the recipe down.
10 people made this
- 125g plain flour
- 2 eggs
- 1 pinch of salt
- 1 pinch of sugar
- 180ml milk
- 60ml sparkling water
- butter for the pan
- 1 punnet raspberries
- icing sugar for dusting
MethodPrep:15min ›Cook:5min ›Ready in:20min
- Mix the flour with the salt and sugar. Beat the eggs with the milk and water. Mix all ingredients well.
- Melt a knob of butter in a non-stick pan. Pour half of the batter into the pan and press the raspberries into it slightly. Cook the pancakes for about 5 minutes until set and crispy at the edges. Gently loosen the edges and slide it onto a plate (flip if you are brave, otherwise the top should be well cooked). Sprinkle generously with icing sugar. Do the same with the remaining batter.
Forget flops with our collection of Pancake videos! We'll show you how to make everything from traditional pancakes to savoury crepes, and more. Watch now!
Reviews & ratingsAverage global rating:(4)
- 1/2 stick (1/4 cup) unsalted butter
- 3/4 cup plus 3 tablespoons milk
- 1 large egg
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup picked-over raspberries
- 1/2 cup semisweet chocolate chips
- Accompaniment: pure maple syrup, heated
- In a small saucepan melt 2 tablespoons butter over moderately low heat, stirring. Stir in milk and heat until just warm. Remove pan from heat. In a bowl whisk together milk mixture and egg. Into another bowl sift together flour, baking powder, and salt and stir in egg mixture until just combined. Gently stir in raspberries and chocolate chips.
- Preheat oven to 200° F.
- Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface. Add 1 teaspoon butter and with a metal spatula spread over griddle. Working in batches, drop 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 2 minutes. Flip pancakes with spatula and cook until undersides are golden brown and pancakes are cooked through. Transfer pancakes as cooked to an ovenproof platter and keep warm, uncovered, in oven. Make more pancakes with remaining butter and batter in same manner.
- Serve pancakes with syrup.
Raspberry Pancake Syrup
Homemade Raspberry Pancake Syrup made from fresh or frozen raspberries is a decadent breakfast treat and is excellent on chocolate chip pancakes!
I wanted to make something this month that just screamed summer, and nothing says summer better than berries!
Living in Portland, Oregon has its perks. Besides the fabulous restaurants, endless lists of summer activities due to its location relative to both the coast and the mountains, and gorgeous setting, Oregon is known for its berries. The first time I went to a berry farm to pick my own berries, I was floored at how crazy big those juicy red raspberries were. I kid you not – some were half the size of my finger! Needless to say, I go every year to stock up and then store them in my freezer for future use for things like smoothies, cocktails, and desserts.
This recipe started by taking some recipes from my freezer and boiling them in water to extract the juice. The photo above shows 2 cups but I ended up actually using 3 cups of berries. Any foam created in the pot was scraped off and discarded. Once I had a rich juice extracted, I separated the seeds through a fine mesh strainer. I really pressed it with the spatula because I wanted to extract as much pulp as I could. If you want a perfectly smooth syrup, don’t push too hard.
The final result: a tart and perfectly sweetened raspberry syrup.
I made plain old multigrain pancakes from a box and filled them with dark chocolate chips for this particular breakfast. Why must chocolate and raspberry go so well together?
As you can see, my lovely 8-year-old daughter (aka food shot assistant) is doing a wonderful job pouring that wonderful syrup.
I had my hungry nephews over at the house when I was making this breakfast and I had to swat them and my kids away while I was getting the photos – it was like I was eating a piece of watermelon on a warm day at a summer picnic near a beehive.
The final result was a luscious dark red syrup that was absolutely perfect in every way. Serve it with some blueberry buttermilk pancakes if you’re going for a red, white, and blue them for 4th of July. Or just drizzle it on some melty chocolate chip pancakes and savor each little bite. YUM!
Raspberry ripple pancakes
Preheat the oven to 180ºC/gas mark 4. Sift the flour and baking powder into a large bowl. Make a well in the centre, add the beaten egg and milk and mix well. Chill in the fridge.
Put the sugar and half the raspberries in a pan. Gently cook over a low heat for 10 minutes, stirring, until the berries have broken down. Cool slightly, then push through a fine sieve to remove the seeds. Chill in the fridge for 5 minutes.
Mix the oats with 1 tbsp honey. Line a baking tray with baking parchment, scatter over the oats and bake for 5 minutes, until golden. Set aside.
Swirl half the chilled raspberry coulis through the chilled pancake batter. Brush a little of the olive oil in a frying pan, then add large spoonfuls of batter. Fry for 1-2 minutes until lightly browned and bubbles appear on the top, then flip over and cook for a further 1 minute on the other side. Remove and keep warm. Repeat to make 8 pancakes.
To serve, drizzle the warm pancakes with the remaining raspberry coulis, then top with the fresh raspberries, a drizzle of honey and a dollop of crème fraîche. Scatter over the crunchy honey oats and serve immediately.
Be the first to review this recipe
You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.
© 2021 Condé Nast. All rights reserved.
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.
- 2 cups all-purpose flour
- 1 1/4 cups roasted hazelnut meal
- 1 tablespoon baking powder
- Coarse salt
- 4 large eggs
- 1 3/4 cups low-fat milk
- 1/3 cup packed light-brown sugar
- 1/4 cup extra-virgin olive oil, plus more for griddle
- 3/4 cup raspberry jam
- 3 tablespoons water, plus 1 tablespoon more if needed
- Fresh lemon juice to taste
- Unsalted butter
Preheat oven to 200 degrees. Make the pancakes: Whisk together flour, hazelnut meal, baking powder, and 1 teaspoon salt in a bowl. Whisk eggs in another bowl, then whisk in milk, sugar, and oil. Whisk egg mixture into flour mixture until just combined (with some lumps remaining). Heat a griddle or nonstick skillet over medium heat (or heat an electric griddle to 350 degrees).
Lightly oil griddle. Scoop 1/3 cup batter onto heated griddle. Cook until edges are dry and some small bubbles come to the surface, about 3 minutes. Flip, using a thin spatula. Cook until firm to the touch, about 3 minutes. Transfer to a baking sheet, and keep warm in oven. Repeat with remaining batter.
Make the raspberry sauce: Heat jam and water in a small saucepan over medium heat until warm and pourable, adding an additional tablespoon water if needed. Stir in lemon juice. Serve pancakes warm with butter and warm raspberry sauce.
- 3 eggs, separated
- 2 tablespoons honey
- 3 tablespoons canola oil, divided
- 1 ½ cups buttermilk
- 1 teaspoon vanilla
- ½ cup whole-wheat flour
- ½ cup amaranth flour*
- ½ cup teff flour*
- ½ cup millet flour*
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup old-fashioned rolled oats
- Maple syrup or
- Raspberry Honey
Preheat oven to 200°. In a medium bowl, whisk yolks. Whisk in honey, 2 tbsp. oil, buttermilk, and vanilla. In a separate bowl, whisk together flours, baking soda, salt, and baking powder. Whisk into wet ingredients until just combined. Stir in oats.
Heat remaining 1 tbsp. oil in a large nonstick frying pan over medium heat. Meanwhile, in a separate bowl, beat egg whites with a whisk or electric mixer until stiff peaks form. Fold into batter.
Swirl oil to coat pan pour excess into a heatproof cup. Ladle batter into pan in 1/3-cup portions and cook until bubbles form and edges look dry, 3 to 5 minutes. Flip pancakes and cook until browned, 3 minutes more. Keep warm on a baking sheet in oven as you cook. Serve with warm Raspberry Honey or maple syrup.
Double Chocolate Pancakes With Raspberry Sauce
These sumptuous pancakes are fragrant with cocoa, studded with melted chocolate chips, drizzled with a ruby-red raspberry sauce and dusted with confectioners' sugar. But while they are decadent-tasting and -looking, they are more healthful than you might think.
The two kinds of chocolate they contain offer big flavor and antioxidant power with relatively little fat and sugar. Instead of white flour, there is a mix of tender whole-wheat pastry flour and almond meal, which adds texture, a mildly nutty flavor and extra protein. The sauce adds a colorful, bright-tasting counterpoint to the deeply flavorful pancakes and is a less-sweet alternative to syrup.
Make Ahead: The sauce can be refrigerated for up to 4 days.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 6 servings makes twelve 4 1/2-inch pancakes
For the sauce: Combine the berries, light brown sugar and water in a small saucepan over medium-high heat. Once the mixture comes to a boil, reduce the heat to medium and cook for 3 to 5 minutes, stirring a few times, until most of the berries have lost their shape. Transfer to a blender remove the center knob in the lid so steam can escape. Place a paper towel over the top to avoid splash-ups puree until smooth, then strain through a fine-mesh strainer. The yield is about 3/4 cup. If you’re serving the sauce right away, transfer to a bowl if not, pour into an airtight container and refrigerate (for up to 4 days).
For the pancakes: Whisk together the flour, almond meal, cocoa powder, light brown sugar, baking powder and salt in a mixing bowl. Beat together the milk, eggs, the tablespoon of oil and the vanilla extract in a large liquid measuring cup, then pour that mixture into the flour mixture, stirring to incorporate. Fold in the chocolate chips.
Brush a large nonstick griddle or skillet with a little oil and heat it over medium heat.
Working in batches of two or three, ladle a scant 1/4 cup of the batter (per pancake) onto the hot griddle or skillet. Cook for 1 1/2 to 2 minutes or until the pancakes begin to look dry and bubbly around the edges, then flip and cook for about 1 1/2 minutes on the second side some of the mini chips will be melted and should look set. Stack on a plate and cover loosely to keep warm while you repeat to use all the batter, adding a bit of oil as needed for subsequent batches.
To serve, drizzle about 2 tablespoons of the raspberry sauce on each plate. Top with 2 pancakes and garnish with a sprinkling of confectioners’ sugar and some fresh raspberries.
These are very good, but I think lemon ricotta pancakes are better (http://www.epicurious.com/recipes/food/views/Lemon-Ricotta-Pancakes-with-Sauteed-Apples-12793). The pancakes had a great texture, but I found them a little lacking in flavor. In order for them to stay folded over (being rather thick), I made 5 large pancakes using a heaping 1/2 cup of batter for each one. I didn't find the pancakes overly sweet. (Are some people misreading the recipe and putting 3 tablespoons plus 1/3 cup of sugar into the batter?) The "French style" sauteed apples are essential, and you could cut back on the sugar here, depending on the quality of your apples. I prefer the apples without cinnamon, but my son likes them with. The raspberry sauce is sublime. I had such perfect raspberries, I skipped the "puree mixture in processor" step. (Can strained raspberry seeds be used for something?) The pancake, while it cooked perfectly, was the weakest link in this recipe.
I trimmed the sugar a bit in all parts of the recipe and served it to 13 people for a family brunch. RAVE RAVE reviews. This is a real keeper!! And, if you don't have time for the sauces, just the recipe for the pancakes is fabulous!
delicious & got rave reviews.
This recipe was awesome and easy to make. My granddaughter who is seven, just raved about them.
Very sweet! I could only eat one, but my boyfriend loves them. I think that you could do either one or the other. Just the apples, or just the raspberries. They kind of compete with each other flavor-wise.
I have made these pancakes again and again. everyone always LOVES them! This is one of the best pancake recipes I have encountered. I've never made the raspberry sauce, to me they are perfect with just the fried apples and a little maple syrup!
I've made this numerous times (with & without apples/sauce)and it never fails. loved by all. Easy to make & delicious !
Very good. I used about 1/3 of the sugar it calls for and it was still very sweet. The raspberry sauce and apples really make this a superb dish!
The pancakes were very good but the sauce. oh the sauce! Out of this world! I will probably make the pancakes again but the sauce, definitely will make again and again. Try it on vanilla bean ice cream, on white or chocolate cakes, wow.
DELICIOUS! I subbed the white flour for whole wheat flour, for a healthier option and it turned out great! Very light and fluffy. Will definitely make again!
I took another reviewer's advice and tried not to overmix. Very yummy! I ended up with 10 pancakes and more than enough rapsberry sauce and apples leftover, I think half the amount of rapsberry sauce is sufficient and 4 apples is plenty. Will be making this recipe again and again.
My girlfriend and i made this this morning. It was amazing! I didnt puree or strain the sauce, i dont mind the seeds. I probably would if preparing for company, but for a lazy morning its simpler and still delicious. The pancakes were fluffy and delicious, although we didnt fold them, just piled the apples and sauce on top with whip cream (definitely a great call). Very good recipe and will be making the rest of the batter tomorrow morning for round two.
Skipped the kirsch, added more cinnamon to the apples, and was very glad I read earlier comments on how to avoid chewy pancakes (don't over stir) - it all came out fabulously!
I was very disappointed by this recipe. I followed it exactly no substitutions. The pancakes were somewhat bland and the apples and raspberries overwhelmed them. I also found the pancake did not spread well in the pan, the batter was too thick.
Made these today for the first time and liked them well enough. It is a good pancake recipe they are nice and fluffy. With that said I loved the apples and the raspberry sauce which I actually substituted strawberries for. It was delicious. This is actually the part that makes this recipe.
These pancakes seem a lot more like crepes! I loved them! They were simple and the sauce was to die for. I would make these again!
To A Cook from New York, Ny on 02/15/04: The chewy pancakes that you report may have been as a result of your whisking the batter for too long. Doing so will develop the gluten in the flour too much. Try whisking for less than 15 seconds and don't worry about the lumps in the batter. Hope this helps.
This was by far one of the best pancake recipes i've ever used. For the sauce I did not bother straining the rasberry seeds or puree them. I also added a splash of cognac to the apple mixture. In other words. HEAVENLY.
This was the easiest and came out just HEAVENLY! Never made pancakes from scratch because I'm kind of a new cook. This was soo easy! I did substitute 1/2 the flour for wheat flour and the 2 tbl. of butter for applesauce to make them healthier. I also didn't have buttermilk on hand so I used milk. I realize it now is not the same recipe because of all the changes I made but they were still the best! I also didn't realize the apple mixture was supposed to go on top (kinda quit reading the recipe at the end) so I dumped the cooked apples into the batter by mistake. Boy, that ended up being a great mistake because they were delicious.
I just made these for breakfast this morning and mine kind out kind of chewy - I followed the recipe exactly and am wondering if perhaps I cooked them too long? How hot should the pan be when you pour in the batter? Also, my batter was kind of thick, is this right? I thought they were delicious, but the "traditional" pancake eaters thought the consistency/texture was kind of strange. Any suggestions?
I've made these pancakes for one of my Personal Chef clients who's two favorite fruits are apples and rasberries and he absolutely flipped over them. They also freeze nicely, just make the pancakes, saute the apples and cool each separately, then assemble, package in a container and pop in the freezer (it's important to make sure everything is absolutely cooled completely!). I package the raspberry sauce in small single serving containers as well. i've even served this to him as a dessert. microwaved it, served with the sauce, fresh raspberries and sliced strawberries, then drizzled with a little contreau and light with a match. according to my client, heaven.
This recipe is SOOOO fantastic. I've made it several times for my family for a quiet winter dinner and for guests for brunch. Everyone loves it and we all go away so full we wish we hadn't eaten so much but still wanting to eat more anyway! The proportion of apples to pancake batter turns out perfectly every time. I like to mix 1/2 lb cream cheese with a little milk and powdered sugar until smooth and let people dollop it on top of their pancakes. This makes it a little more substantial of a meal. Also, this is often a spur of the moment idea to make, and I don't usually have raspberries on hand. I came up with a little variation others might enjoy. Just put some jam (we especially like Strawberry) in a saucepan with a little apple juice. Heat over low heat until jam melts and juice is combined. I haven't added the liqueur, but I'm sure it would be great.
I made this with a few changes. I used 1/2 freashly ground whole wheat & white floure mixture and added raspberry liquor instead of brandy very yummy.
Delicious! I only made half the sauce because i knew my kids wouldn't eat it but now wish i had made it all becuase it would have been great to use on ice cream (if there had been any left!)
I made these pancakes this morning and they were delicious! I made half of a recipe for our family of three, but would gladly make again when we have guests.