If you grow raspberries, you know that at one point the berries ripen so quickly you have to harvest every day! Unless you’re freezing them for later baking or for making preserves, you’ll have to eat them within a day or two. Here’s a great way to eat your berries for breakfast. This is also a great recipe for using berries that might be a little over ripe.
Whole Wheat Raspberry Pancakes
- 1 1/2 cups of whole wheat pastry flour (bread flour is too coarse)
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 Tablespoon sugar
- 1 teaspoon cinnamon
- 1 1/4 cup milk
- 1 egg
- 3 Tablespoons butter, melted (for the pancakes)
- 1 cup raspberries (or more if you like a lot of berries in your pancakes)
- Butter for cooking
1. Mix together all the dry ingredients in a large bowl. When mixed well, add milk, egg, and melted butter. Stir together well. It should remind you of a cake batter in consistency.
2. Gently fold the raspberries into the pancake batter.
3. In a large skillet, melt a pat of butter on medium heat. Spoon the pancakes into the pan and cook about a minute or two on each side. (When the top of the pancake begins to bubble, it’s about time to flip them.)
4. Between each batch of pancakes in the pan, melt a pat of butter.
5. Serve with butter and/or real maple syrup!
Serves 3-4 (I double the recipe to have leftovers, which are great reheated!)
Enjoy!
Sanctuary Gardener 