* 2 tbsp (25g) granulated sugar * 2 tbsp (27.5g) brown sugar * 2 eggs * 1 tbsp maple syrup * 3/4 cup milk * 1 3/4 (235g) cups flour * *If using gluten free flour, add 1/2 tsp xanthan gum* * 1 tsp baking powder * 1 tsp salt * 1 cup (125g) fresh raspberries
DIRECTIONS
1. In a bowl, mix together the **2 eggs**, **2 tbsp brown sugar, 2 tbsp granulated sugar,** and **1 tbsp maple syrup** 2. To this mixture, add **1 3/4 (235g) cups flour, 1 tsp baking powder, 1 tsp salt** 3. Briefly mix the ingredients together, then add **3/4 cup milk** 4. Mix all the ingredients together until fully combined 5. Gently stir in **1 cup (125g) raspberries** 6. In a saucepan on low-medium high heat, add a dollop of **butter / avocado oil** 7. When it is properly heated up, place 1.5 – 2 inch wide pieces of pancake batter onto the pan 8. Allow the pancake to cook for 3-4 minutes on one side. until golden, then flip 9. Cook the pancake for a further 3-4 minutes on the opposite side, then remove from the pan 10. Repeat steps 7-9 for all subsequent pancake batter, making sure to add more butter and avocado oil to the saucepan when it has been used up 1. *For myself, usually every third pancake requires more butter* 11. Plate it up, add some raspberries and maple syrup, and *enjoy*!
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[FULL RECIPE](https://www.sarahfreia.com/blog/raspberry-pancakes-recipe)
INGREDIENTS
* 2 tbsp (25g) granulated sugar
* 2 tbsp (27.5g) brown sugar
* 2 eggs
* 1 tbsp maple syrup
* 3/4 cup milk
* 1 3/4 (235g) cups flour
* *If using gluten free flour, add 1/2 tsp xanthan gum*
* 1 tsp baking powder
* 1 tsp salt
* 1 cup (125g) fresh raspberries
DIRECTIONS
1. In a bowl, mix together the **2 eggs**, **2 tbsp brown sugar, 2 tbsp granulated sugar,** and **1 tbsp maple syrup**
2. To this mixture, add **1 3/4 (235g) cups flour, 1 tsp baking powder, 1 tsp salt**
3. Briefly mix the ingredients together, then add **3/4 cup milk**
4. Mix all the ingredients together until fully combined
5. Gently stir in **1 cup (125g) raspberries**
6. In a saucepan on low-medium high heat, add a dollop of **butter / avocado oil**
7. When it is properly heated up, place 1.5 – 2 inch wide pieces of pancake batter onto the pan
8. Allow the pancake to cook for 3-4 minutes on one side. until golden, then flip
9. Cook the pancake for a further 3-4 minutes on the opposite side, then remove from the pan
10. Repeat steps 7-9 for all subsequent pancake batter, making sure to add more butter and avocado oil to the saucepan when it has been used up
1. *For myself, usually every third pancake requires more butter*
11. Plate it up, add some raspberries and maple syrup, and *enjoy*!