Categories: Breakfast Pancakes, Raspberries
Ingredients
- 1 cup unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg , beaten
- 1 1/4 cups sour cream
- 3 tablespoons milk
- 1 cup raspberries , rinsed and well drained
- powdered sugar
- 1 cup raspberries , rinsed and well drained (sweetened with 1 T. sugar, if desired)
Directions
-
In a large mixing bowl, sift the flour, baking soda, and salt.
-
In another smaller bowl, add the egg, sour cream, and milk; whisk to blend.
-
Add the liquid ingredients to the dry ingredients; carefully fold together (will be thick).
-
Heat a nonstick griddle or large skillet over medium heat.
-
Spray with non-stick cooking spray.
-
Pour or spoon approximately 1/4 cup batter onto griddle for each pancake; lower heat to medium-low.
-
When you see bubbles appear on the surface of the pancake, add 4-5 berries on top and press them down into batter.
-
Turn pancake and cook until other side is lightly browned.
-
Serve warm pancakes sprinkled with sweetened fresh berries and powdered sugar.