Raspberry season is here! They are quite ripe for the picking in our neck of the woods, but we’re seeing plenty of the beautiful berry at the farmer’s markets from further south in the province. This week one of the vendors had very ripe berries that they were selling for 15 dollars a flat (that’s 6 pints of fruit, which is a very good price for fresh local raspberries). I bought to flats and brought them home, froze a bunch, made two batches of jam (recipe to follow, Lord willing), and had enough left over to make a few great recipes like this.
Did you know that homemade pancakes are incredibly easy to make? No need to buy the premade mix, ladies. Just use the following recipe (minutes the berries and nuts if you’d prefer) and save yourself money and likely a good heaping of preservatives.
Whole Wheat Raspberry Almond Pancakes
1 Cup Whole Wheat Flour1. Preheat your oven to 200 degrees and place a pie plate inside. This will serve to keep your first batches of cakes warm while you make the second and third round.
1/2 Cup unbleached white flour (or 1 1/4 cup Whole Wheat flour and no white)
3 1/2 t baking powder
1/2 tsp kosher salt
1/2 t cinnamon
1 1/4- 1 1/2 cup milk (1/4 if you like your pancakes thick, 1/2 if you prefer them thinner like crepes)
3 T melted butter
1/2 t vanilla
1 cup raspberries
1/2 cup almond slivers
2. Preheat your electric griddle to 400 degrees. You can always use a frying pan for pancakes as well, in fact they are delicious that way, but I would recommend using fair amount of butter in the pan, on medium high heat, so the pancakes do not burn.
3. In a large mixing bowl, mix your flours, salt, baking powder, and cinnamon together.
4. In a large pyrex measuring cup, or in a small mixing bowl, whisk your egg into you milk. Add melted butter and vanilla.
7. Heat your maple syrup a little bit (the cold stuff chills the cakes and that’s no fun!) and serve with the pancakes. And don’t forget a few dollops of butter, or if you are looking for a very filling breakfast, try a thin layer of all natural peanut or almond butter.
No surprise, they were a hit with the kiddo:
Proud to be linking up today with Just Another Meatless Monday at Hey Mom Whats for Dinner, Meatless Mondays at Veggie Mamma, Makin’ You Crave Monday at Mrs. Happy Homemaker, The Gathering Spot at Mamal Diane, Melt in Your Mouth Mondays at Make Ahead Meals, Scratch Cookin’ Tuesdays and Mrs Dull’s, Show Me What Ya Got at Not Just a Housewife, Tempt my Tummy Tuesdays at Blessed With Grace, Traditional Tuesdays at Delicious Obsessions,Homemaking Link-Up at Raising Homemakers, Healthy 2day Wednesdays at Day2Day Joys, Whats Cooking Wednesdays at Kings Court IV, Whole Food Wednesdays at This Chick Cooks, Works For Me Wednesdays at We Are That Family, Full Plate Thursdays at Miz Helen’s, Share Your Cup Thursdays at Jann Olson’s, Foodie Friday with Diane Belch, and Saturday Link and Greet at Country Mamma Cooks, Saturday Show and Tell at Cheerios and Lattes.Pin It