Saturday, June 11, 2016

Pancakes with Raspberry Sauce



Pancakes with Raspberry Sauce


Ingredients: 



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


Directions  

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.




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