Raspberry Almond Pancakes

Fluffy pancakes filled with fresh raspberries and topped with crunchy almonds. Perfect for a delightful breakfast.

By Redcurrantbakery

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons butter
• 1 cup fresh raspberries
• 1 teaspoon butter
• 0.5 cup sliced almonds
• 0.25 cup maple syrup

Instructions

1. In a large bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
2. In a separate bowl, whisk together 1 cup of milk, 1 large egg, and 2 tablespoons of melted butter.
3. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to overmix.
4. Fold 1 cup of fresh raspberries into the batter with a spatula.
5. Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface of the pancake and the edges appear set, about 2-3 minutes.
8. Flip the pancake and cook for an additional 1-2 minutes until golden brown.
9. Repeat with the remaining batter, adding more butter as needed to keep the skillet lightly greased.
10. Serve the pancakes topped with sliced almonds, and optionally, maple syrup.