This week has been pretty nutty here. I’ve had a minimum of 3 meetings per day, but am I lucky enough to have a coffee date with my girlfriend later this morning! Hello MP!
I am hoping to attend ALT in NYC in June, so I’m excited about that.
So today’s post is actually not design related, but food related. I love finding a good recipe, so I wanted to share this one with you!
I love cooking and breakfast dinners are pretty fun around here. Last night I decided to make homemade raspberry pancakes with a side of bacon for the girls and my husband.
This recipe was SUPER EASY and the pancakes came out delicious! Everyone asked for seconds or thirds. **Only change to recipe was I combined fat-free milk and heavy cream in equal parts in place of the recipe’s call for whole milk. And, we didn’t think you needed the raspberry preserves or confectioner’s sugar on top since they were already sweetened.
I hope you enjoy!
Recipe via Taste of Home/Photo via SarahsCucinaBella
- 2/3 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/3 cup plain yogurt
- 1 large egg, beaten lightly
- 1 tablespoon butter, melted and cooled
- 1/2 cup whole milk
- 1 cup fresh raspberries
- Raspberry jam
- Confectioners’ sugar
- Whisk together flour, sugar, baking powder and soda. (Add a pinch of
- salt if desired.) Set aside.
- In large bowl, whisk together yogurt, egg, butter and milk. Add to
- flour mixture; stir just until combined. Fold in raspberries.
- Heat a griddle over moderately high heat; brush with additional
- melted butter. Drop scant 1/4 cupfuls of batter onto griddle; cook
- for 1 minute or until bubbles form on top. Turn and cook 1 minute
- more. Serve with raspberry jam and sugar. Yield: 4 servings.
Nutrition Facts: 2 pancakes with (calculated without jam and confectioners’ sugar) equals 178 calories, 6 g fat (3 g saturated fat), 68 mg cholesterol, 405 mg sodium,