Raspberry Swirl Buttermilk Pancakes
Try this Raspberry Swirl Buttermilk Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg
- 1 tsp vanilla
- 1/4 tsp baking soda
- 2 tbsp sugar
- 1 1/4 tsp baking powder
- 2 tbsp melted butter
- 1 cup of buttermilk
- raspberry sauce:
- 1 - 1 1/2 cups of raspberries
- 1/2 - 3/4 sugar
- combine the berries and the sugar in a medium size
- bring to a boil reduce the heat, stirring often and simmer until thick {about 5 minutes}
- buttermilk pancakes:
- 1 cup flour {i used 1/2 ap and 1/2 whole wheat}
- 1/2 tsp cinnamon {optional}
- Carbohydrate 5.52330165668844 g
- Cholesterol 370.335833118581 mg
- Fat 139.071738253619 g
- Fiber 0 g
- Protein 4.82945332566169 g
- Saturated Fat 88.0652246162021 g
- Serving Size 1 1 recipe (295g)
- Sodium 8065.22151338348 mg
- Sugar 5.52330165668844 g
- Trans Fat 9.71992249445412 g
- Calories 1274 calories
whisk together the dry ingredientsin another bowl whisk together the milk, egg, vanilla, and butterpour the liquid over the dry ingredientslightly whisk just until everything is just combines {it will be a bit lumpy}if needed lightly oil/butter your griddleheat to 350put the raspberry sauce into a pastry bag with a tip {or use a ziploc bag with the corner snipped off}spoon batter on the heated griddlepipe a swirl of raspberry into the middle of each pancakewhen the edges begin to cook and the top is "bubbled' flip and cook the other side until golden brownserve with extra sauce, powdered sugar, or maple syrup
