Buttermilk Pancakes with Raspberry Syrup

By Laken

Light, fluffy and airy buttermilk pancakes

Ingredients

• Pancakes:
• 2 C flour
• 1 tsp baking soda
• 3/4 tsp salt
• 1/4 C sugar
• 2 eggs
• 2 C Buttermilk (if you do not have, use 1 2/3 C milk and 1/3 C sour cream)
• 2 Tbsp. butter or margarine, melted.
• Raspberry Syrup:
• 1 C. Raspberries (I used frozen)
• 1 1/4 C water
• 1/4 C water
• 1/3 C sugar (you may want more, I like tart)
• A tiny bit of vanilla, 4 or 5 drops
• 1 Tbsp. Cornstarch

Details

Servings 3

Preparation

Step 1

For the pancakes:

In a medium mixing bowl, combine flour, baking soda, salt, and sugar. Mix very Well.

In a separate bowl, mix the eggs, buttermilk and butter.

Make a well (dig a hole in the middle of) the dry ingredients. Pour in the buttermilk mixture. With a wooden spoon or rubber spatula, mix ingredients... You barely need to mix them, just enough so you do not see the dry ingredients. Then STOP mixing. The batter will be lumpy and look similar to dough. If you think the batter is too lumpy, let it sit for 10 minutes then stir a couple of times.

Turn heat on medium/high heat. Spray griddle or pan with oil ( I use PAM, you can use butter or oil). Let pan heat up before putting batter on.

I use 1/4 cup to dip out the batter. The batter will still be very thick. If your pancakes brown too quickly, turn the heat down.

Cook the pancakes on one side until bubbles appear and begin to break, then flip until they are browned/tanned on the other side.

Don't ever smash the pancakes, they won't be light and fluffy.

Raspberry Syrup:

Put 1 1/4 C water, sugar and raspberries in a saucepan and turn on low.

In a separate bowl, combine cornstarch and 1/4 C water. Mix until cornstarch is dissolved.

When raspberry/sugar mixture is boiling, add vanilla and cornstarch and turn heat off. The mixture should thicken, and will thicken even more as it cools off.