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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