During your next breakfast, give traditional pancakes a twist and try adding fresh fruit (or preserves) for a pop of color and pizzazz.
Not only do the tangy raspberries make a perfect and festive addition to any Valentine’s Day brunch menu, but you’re also adding starting your day with an extra dash of health benefits!
- 2/3 cup all purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 egg
- 1 tablespoon butter, melted and cooled
- 1/2 cup milk
- 1/3 cup yogurt
- 2 cups fresh raspberries
- Powered sugar for topping (optional)
Whisk together flour, sugar, baking powder and baking soda. Set aside.
In large bowl, whisk together, egg, butter, yogurt and milk. Add into flour mixture; stir until combined. Gently fold in raspberries.
Heat a griddle or greased pan over moderately high heat.
Drop 1/4 cupfuls of batter onto griddle or pan and cook for approximately 1 minute or until bubbles form on top of pancake. Flip pancake and cook 1 minute more.
If desired, cut pancakes into heart shapes using a cookie cutter.
Optional: top pancakes with powered sugar.
Serve immediately while warm.