Raspberry Filled Pancakes Recipes

Raspberry Filled Pancakes Recipes

Prep Time

 

Cook Time

 

Serves

 
Raspberry Filled Pancakes Recipes

Raspberry-Filled Pancakes Recipe. A sweet-tart filling of fresh raspberries transforms these pancakes into a special dish for a weekend brunch. Serve warm, topped with maple syrup and whipped cream.

Recipe courtesy of Williams-Sonoma.

Ingredients

  • 1 pound raspberries
  • 1/4 cup sugar
  • 2 teaspoons fresh lemon juice
  • 1 3/4 cups all-purpose flour
  • 1/2 cup toasted almonds, finely ground
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs, separated
  • 1 3/4 cups buttermilk
  • 1/2 teaspoon almond extract
  • 3 tablespoons unsalted butter, melted
  • Maple syrup for serving
  • Whipped cream for serving

Preparation

  • 1 In a fry pan over medium heat, combine 1/2 pound of the raspberries, 2 tablespoons of the sugar and the lemon juice. Cook until the berries have broken down and the sauce has thickened, 8 to 10 minutes. Press the mixture through a fine-mesh sieve into a bowl. Stir in the remaining 1/2 pound raspberries. Set aside.
  • 2 In a bowl, whisk together the flour, almonds, baking soda, baking powder, the remaining 2 tablespoons sugar and the salt.
  • 3 In another bowl, lightly whisk together the egg yolks, buttermilk and almond extract. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
  • 4 In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in 2 additions.
  • 5 Put 1/4 teaspoon butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 tablespoon batter into each well and put 1 teaspoon raspberry mixture in the center, then top with 1 tablespoon batter. Cook until the bottoms are golden brown, 3 to 4 minutes. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and raspberry mixture.
  • 6 Serve the pancakes with maple syrup and whipped cream. Makes about 30.

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