Nothing stirs a sleeping boyfriend like the smell of pancakes, syrup and bacon! My sidekick bought me this ebilskiver pan that make these little pancake pockets that you can fill with anything. Today, I made a raspberry version filled with syrup and slivered almonds.
Raspberry Pancakes
Ingredients
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp table salt
1 cup buttermilk
1 large egg yolk(s)
1 tsp lemon zest, finely grated
2 large egg white(s)
3/4 cups raspberries
1 sprays cooking spray
1. In a medium bowl, sift together flour, baking powder and salt; set aside. In a small bowl, whisk together buttermilk, egg yolk and zest; set aside.
2. Beat egg whites with an electric mixer until stiff peaks form.
3. Stir buttermilk mixture into flour mixture; fold in egg whites and raspberries.
4. Coat a large nonstick skillet (or ebilskiver pan) with cooking spray and warm over medium heat. Ladle 3 tablespoons of batter onto hot skillet to make each hotcake. Cook until bottom is set and golden brown, about 2 minutes; flip and cook until firm, about 2 to 3 minutes more. Set aside and cover to keep warm; repeat with remaining batter. (Or place cooked pancake on a baking sheet in a preheated oven to stay warm while you finish cooking the batter.)
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