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.