I make pancakes every Saturday for my kids… it’s a tradition. This morning my son wanted to help make the pancakes and he wanted a berry sauce instead of regular syrup. We had a fun time cooking side by side. I was impressed with his steady hand while he mixed the pancake dough (especially for a two year old). We created a very delicious breakfast – more importantly, we had a great time together. The pancakes were light & fluffy with a touch of vanilla and the raspberry sauce was sweet and tart – a perfect combination!
- 1 cup of flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp white sugar
- 1 cup of milk
- 1 egg
- 2 tbsp canola oil
- 1/2 tsp vanilla
Combine all dry ingredients together and mix thoroughly. Whisk wet ingredients in a separate bowl then slowly combine into dry ingredients, mixing thoroughly (there should be some lumps). Heat a bit of butter in a skillet or griddle, over medium heat. Once hot, add a ladle full of pancake dough to the pan and cook for a few minutes; once you see bubbles forming on top of the pancakes, flip. Cook for another 1-2 minutes until done. Serve with fresh raspberry sauce or hot maple syrup. Enjoy!
- 1 cup of frozen raspberries
- 2 tbsp sugar, or more to taste, depending on the sweetness of the berries
- 1 tsp lemon zest, chopped finely
- 1-2 tbsp water
Combine ingredients in a small pan over medium heat. Cook until raspberries have melted down and thickens slightly.
Click here for a printable version of this recipe – For the Love of Cooking.net