Who wouldn't want to come to the table?
Take advantage of all the fresh fruit available throughout this season. Fresh raspberries and sweet ripe peaches are a tasty pair and add nutritional value to a stack of pancakes. Make your raspberry sauce ahead of time and have your fruit cut up so that everything is ready when the pancakes come off the griddle.
Ingredients: (makes 10-12 pancakes)
- 1 cup flour
- 2 tsp baking powder
- 2 tsp ground flax seed
- 1/2 tsp salt
- 1 tbsp sugar
- 1 large egg
- 1 cup buttermilk
- 3 tbsp melted butter
- Stir together dry ingredients.
- In a separate bowl beat egg slightly with a fork and add buttermilk and melted butter.
- Stir wet ingredients into dry ingredients and stir until well incorporated.
- Lightly spray griddle and heat. Using a 1/2 cup measuring helps to make pancakes uniform. Pour onto hot griddle until bubbly on top side, flip and cook several more minutes.
Warm Raspberry Sauce:
- 2 cups frozen raspberries
- 1/3 cup sugar
- 1 tbsp corn starch
- 1 tsp lemon juice
- Place frozen berries in a microwaveable bowl.
- Sprinkle with sugar and cornstarch.
- Cook for several minutes. Stir and cook one minute at a time until berries are cooked down and slightly thickened. Add lemon juice.
- Strain hot berry mixture through a fine sieve. Discard seeds.
Fresh fruit: To serve 4
- 2 peaches cut up
- 1 1/2 -2 cups fresh raspberries
To Serve: Pour warm raspberry sauce over pancakes and top with fresh fruit.