Saturday, June 11, 2016

Pancakes with Raspberry Sauce

Pancakes with Raspberry Sauce


1½ cup raspberries  
¼ cup raw sugar  
¼ cup water
2¼ cups self-raising flour, sifted  
2 Tbsp. powdered sugar  
¼ tsp. salt  
1½ cup buttermilk  
1 medium egg, lightly beaten  
2 Tbsp. unsalted butter  
cooking oil spray


1. Place the raspberries, sugar, and water in a small saucepan, 
bring to the boil until thick or to desired sauce consistency. Set aside 

2. Combine the self-raising flour, powdered sugar, and salt in a large bowl. 
Make a well in the center. 
Add the buttermilk, egg, and butter. Using a wooden spoon, 
stir until just combined (do not over mix) 

3. Lightly spray a medium sized non-stick frying pan with oil spray.
 Place over medium heat 

4. Pour 1/4 cup of pancake mixture into the pan and swirl to form round cakes. 
Cook pancake for 2 minutes or until small bubbles start to show on the surface. 
Turn to cook the other side for 1 to 2 minutes or until golden and cooked through. 
Transfer to a plate and cover with kitchen towel to keep warm. 
Repeat with remaining batter, spraying pan with oil if necessary. 

5. Divide pancakes on serving plates. Drizzle with raspberry sauce.

No comments:

Post a Comment