Pancakes with Maple Syrup

Pancakes with maple syrup and raspberries offer a delightful breakfast experience, combining fluffy pancakes with the rich sweetness of syrup and the tart freshness of raspberries. This simple yet indulgent meal highlights the harmonious blend of flavors and textures, making each bite a memorable treat.

Prep Time 10

Cook Time 15

Total Time 25

Servings Pancakes

Ingredients

1 ½ cups all-purpose flour
3 ½ tsp baking powder
1 tbsp sugar
1 tsp salt
1 ¼ cups milk
1 large egg free range
3 tbsp unsalted butter melted
1 cup raspberries fresh
Maple syrup for serving

Instructions

In a large bowl, sift together the flour, baking powder, sugar, and salt.
1 ½ cups all-purpose flour, 3 ½ tsp baking powder, 1 tbsp sugar, 1 tsp salt
Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth. Avoid overmixing; some lumps are fine.
1 ¼ cups milk, 1 large egg, 3 tbsp unsalted butter
Heat a lightly oiled griddle or frying pan over medium-high heat.
Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
Cook until bubbles form on the surface of the pancake and the edges are set, about 2-3 minutes. Flip with a spatula and cook until browned on the other side, another 2-3 minutes.
Stack the pancakes on a plate, drizzle with maple syrup, and sprinkle with fresh raspberries.
1 cup raspberries, Maple syrup

Nutrition