Time 25m Yield 4 servings. Number Of Ingredients 11 Steps:
Whisk together flour, sugar, baking powder and soda. (Add a pinch of salt if desired.) Set aside. , In large bowl, whisk together yogurt, egg, butter and milk. Add to flour mixture; stir just until combined. Fold in raspberries., Heat a griddle over moderately high heat; brush with additional melted butter. Drop scant 1/4 cupfuls of batter onto griddle; cook for 1 minute or until bubbles form on top. Turn and cook 1 minute more. Serve with raspberry jam and sugar.
Time 15m Number Of Ingredients 7 Steps:
In a large mixing bowl, mix together flour, sugar, baking soda, salt, and baking powder. In another mixing bowl, beat eggs and buttermilk together until well blended. Stir wet ingredients into dry ingredients until they are just combined (be sure to not overmix). Pour batter onto hot griddle (you may want to add a little bit of oil or non-stick cooking spray to the griddle first if it is not a non-stick griddle). Flip over pancake when bubbles form on the top and then cook for a few more minutes until the other side is golden brown. Serve with your favorite toppings and syrups and serve.
Yield Makes 10 pancakes Number Of Ingredients 9 Steps:
In a small saucepan melt 2 tablespoons butter over moderately low heat, stirring. Stir in milk and heat until just warm. Remove pan from heat. In a bowl whisk together milk mixture and egg. Into another bowl sift together flour, baking powder, and salt and stir in egg mixture until just combined. Gently stir in raspberries and chocolate chips. Preheat oven to 200° F. Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface. Add 1 teaspoon butter and with a metal spatula spread over griddle. Working in batches, drop 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 2 minutes. Flip pancakes with spatula and cook until undersides are golden brown and pancakes are cooked through. Transfer pancakes as cooked to an ovenproof platter and keep warm, uncovered, in oven. Make more pancakes with remaining butter and batter in same manner. Serve pancakes with syrup.
Time 20m Yield 2 Number Of Ingredients 3 Steps:
Combine raspberries, sugar, and vanilla extract in a heavy-bottom saucepan; bring to a boil. Lower temperature to medium-low and simmer, stirring often, until sauce is thick and smooth, about 15 minutes.
Time 30m Yield 4 servings. Number Of Ingredients 13 Steps:
Preheat griddle over medium heat. In a large bowl, combine flour, sugar, baking powder, salt and nutmeg. In a small bowl, combine eggs, milk, yogurt, oil and extract; stir into dry ingredients just until moistened. Fold in raspberries and baking chips., Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with additional raspberries and baking chips. Freeze option: Freeze cooled pancakes between layers of waxed paper in freezer containers. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
Preheat griddle to 350 degrees (or a skillet over medium heat). Sift dry ingredients (except lemon zest) into a bowl; add zest. Whisk wet ingredients together in a separate bowl. Add wet ingredients to dry ingredients and mix only until combined. DO NOT OVERMIX. Gently fold in raspberries. Let batter rest for up to 30 minutes. Pour a small amount (about 1 tablespoon) of unsalted butter onto hot griddle or skillet and immediately wipe with a paper towel to distribute evenly over the surface and remove most of the butter. Use a 2 ounce (about 1/4 cup) ladle, ice-cream scoop, or measuring cup to pour the batter for each pancake onto the griddle/skillet surface. Use a spatula to turn pancakes once bubbles start to form all over the pancakes and the edges begin to set. Cook on the opposite side for another minute or so, just until set and slightly browned. Serve pancakes with maple syrup and/or fresh lemon curd, and garnish with fresh berries, a lemon slice and/or toasted almonds.
Time 10m Yield About 2/3 cup Number Of Ingredients 3 Steps:
Combine the raspberries, sugar and lemon juice in a large skillet. Set over medium heat and stir until the sugar dissolves and starts to boil, 1 to 2 minutes. Reduce the heat to medium-low and cook, stirring often and gently smashing the berries, until the liquid thickens to the consistency of syrup, 4 to 5 minutes. Skim off and discard any pale pink foam on the surface. Remove from the heat. Cool until warm or room temperature to use immediately or transfer to a jar and refrigerate until ready to use. The jam can be refrigerated for up to 1 week.
Time 20m Yield 12 Number Of Ingredients 4 Steps:
Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.
