It’s raspberry season so naturally I had to make a special trip to my favorite berry farm, Bures Berry Patch. I called Cathy Bures a few days before going to the farm wanting 10 lbs. She was surprised that I wanted that much so I reduced my order to 5 lbs. so as not to appear too nutty. If you’ve been following this blog for awhile, I have a penchant for buying ridiculous amounts of berries for a two person household. See what I mean here for strawberries and here for blueberries. The best way to freeze berries is to spread them evenly on a sheet pan and freeze. After that, you can transfer them into freezer bags. That way you end up with individual berries not a huge block.
Today we are having breakfast for lunch while watching Spain VS Holland in the World Cup. I don’t really care who wins but I loooove these pancakes!
- 1 1/2 c. whole wheat flour
- 1 1/4 c. milk (Organic Valley)
- 2 eggs (from one of my students whose family has a hobby farm)
- 3 1/2 t. baking powder
- 3 T. melted butter (Shullsburg Creamery)
- 1 c. fresh raspberries macerated in 1/3 c. granulated sugar (Bures Berry Patch)
Mix everything except for the macerated berries. Fold in the berries. Cook on medium heat (1/2 c. at a time) until the edges get dry and you get a lot of bubbles on top then flip. I wasn’t very patient today. If you try to flip it too early you will find that the pancakes are stuck like glue to the bottom of the pan. I made a bit of a mess but finally got the hang of it. Voila!
Whole Wheat Raspberry Pancakes with Sweet Cream Butter, Fresh Raspberries, & Maple Syrup
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