Pancakes with Raspberry Sauce

I normally make pancakes every Saturday for my kids, and this morning my son wanted to help, so we made these pancakes with raspberry sauce and had a fun time cooking side by side. I was impressed with his steady hand while he mixed the pancake dough (especially for a two-year-old). We created a very delicious breakfast–more importantly, we had a great time together. The pancakes were light & fluffy with a touch of vanilla, and the raspberry sauce was sweet and tart–a perfect combination! These sweet and delicious pancakes paired nicely with some twisted bacon and crispy hash browns.

Pancakes with Raspberry Sauce

Raspberry Sauce Ingredients:

• 1 cup of frozen or fresh raspberries
• ¼ cup sugar, or more to taste, depending on the sweetness of the berries
• 1 tsp lemon zest
• 2 tbsp water

Pancakes:

• 1 cup of flour
• 2 tsp baking powder
• ½ tsp salt
• 1 tbsp white sugar
• 1 cup of milk
• 1 egg
• 2 tbsp vegetable oil
• ½ tsp vanilla
• 1 tbsp butter (for cooking)

How to Make Pancakes with Raspberry Sauce:

Make the raspberry sauce by combining the raspberries, sugar, lemon zest, and water in a small saucepan over medium heat.

Cook until raspberries have melted down and the sauce thickens.

Make the pancakes by combining the flour, baking powder, salt, and sugar, and mixing thoroughly.

Whisk the milk, egg, oil, and vanilla together in a separate bowl, then slowly combine with the dry ingredients, mixing thoroughly (there should be some lumps).

Cook the pancakes by heating the butter in a skillet or griddle over medium heat.

Once hot, add ¼ cup of pancake batter to the pan and cook for a few minutes.

Once you see bubbles forming on top of the pancakes, flip them over and cook for 1-2 minutes until done.

Serve with fresh raspberry sauce and/or hot maple syrup. Enjoy!