These raspberry pancakes are soft, fluffy and taste so good! I woke up this morning put this batter together and was done in no time. You can leave the remaining batter (if any) in the fridge in an airtight container or wrap your bowl in cling wrap to use the next day.
I was definitely not sure that this recipe would work because although the ingredients are pretty basic I had never tried adding frozen raspberries before.
Why Frozen Raspberries
Whenever I am either about to start cooking or in the middle of cooking part of my mind has got a pretty good idea what I’m going to do but the other part is on an adventure. “Try this” “try that” or maybe that’s just my heart.
For one I had them in the freezer (you know me, no running around last minute, work with what you’ve got)
I think my major concern with these raspberry pancakes was that the frozen berry wouldn’t work . Why? Well because I imagined the berries all sinking to the bottom and being all mushy but fortunately that was not at all the case.
A little maizena goes a long way 🙂 Roll the frozen raspberries in a little maizena and add them to the dry ingredients. I saw that tip somewhere on Pinterest or Google and I also saw somewhere else that it’s all unnecessary because it doesn’t make a difference but I wasn’t prepared to take any chances so I went with the maizena tip. When I do try these raspberry pancakes again without maizena I will let you know how that worked out for me.
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If you are a starter pancake maker here are some tips that may help you.
- Use a general non stick pan not a skillet its easier if you are not familiar with working with a skillet.
- Don’t oil the pan. Drop the batter into a dry pan.
- Heat the pan after you have made the batter (as per my recipe) not before because it will be too hot.
- When the batter is ready, heat the pan for the first one or two pancakes (maybe 3) and then drop the heat by at least one bar
- Halfway through making the pancakes (if you use all the batter) drop the heat even lower because the pan has now heated up enough. Actually if you remove the pan from the heat you can cook one more pancake in that pan off the heat. At least one side. So lower the heat.
- Flipping the pancake: Try using a solid egg lifter and not a flimsy one. I find that the bigger the flat lifting part the better. When the bubbles appear, slide the egg-lifter under the pancake and it should slide easily then flip. If it doesn’t its not ready so don’t force it.
- If you find the pancake is too thick even though you used a little batter don’t worry just flatten the pancake while its in the pan using the back of the egg lifter.
Raspberry Pancakes Soft & Fluffy
- 1/2 cups flour (all purpose)
- 2 tsps baking powder
- 2 tbsps sugar
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 tbsps maizena
- 1 egg
- 1 cup milk
- 1/4 cup melted butter
- 1 tsp vanilla essence
- 1/2 cup frozen raspberries
The first 6 ingredients all your 'dry' ingredients. Mix them all together except the maizena.
In a separate bowl mix the rest of the ingredients these are your 'wet' ingredients. Except the raspberries.
Coat the raspberries with maizena in a strainer/colander over the sink.
Pour the coated raspberries into the dry ingredients and make a well/hole in the center.
Now pour the wet ingredients into the hole and using a whisk or wooden spoon give it a good mix getting everything combined.
If you find the batter a little thick add a dash more milk. Use a small measuring cup and drop a spoonful of milk at a time so that you don't add too much.
Heat a non stick pan when its hot drop the heat down one bar.
Drop a small amount of batter into the pan. Use a small measuring cup and add batter into it but don't fill it, make it half. Rather start with smaller amounts of batter.
When bubbles appear on the top of the pancake its time to flip it over.
With an egg lifter slide it in underneath the pancake and flip.
Halfway through you batter, drop the heat more because the pan is now very hot and can start burning the pancakes.
Serve with raspberries and honey.