Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Raspberry-Filled Pancakes

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Raspberry-Filled Pancakes Empty Raspberry-Filled Pancakes

    Post by Lobo Fri 08 Jan 2016, 10:17 pm

    Raspberry-Filled Pancakes Img32l
    Raspberry-Filled Pancakes
    Raspberry-Filled Pancakes Translucent
    Be the first to Write a Review
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Servings: 8
    A sweet-tart filling of fresh raspberries transforms these pancakes into a special dish for a weekend brunch. Serve warm, topped with maple syrup and whipped cream.






    • 3K+

    Ingredients:


    • 1 lb. raspberries
    • 1/4 cup sugar
    • 2 tsp. fresh lemon juice
    • 1 3/4 cups all-purpose flour
    • 1/2 cup toasted almonds, finely ground
    • 3/4 tsp. baking soda
    • 1 tsp. baking powder
    • 1/2 tsp. salt
    • 3 eggs, separated
    • 1 3/4 cups buttermilk
    • 1/2 tsp. almond extract
    • 3 Tbs. unsalted butter, melted
    • Maple syrup for serving
    • Whipped cream for serving

    Directions:

    In a fry pan over medium heat, combine 1/2 lb. of the raspberries, 2 Tbs. of the sugar and the lemon juice. Cook until the berries have broken down and the sauce has thickened, 8 to 10 minutes. Press the mixture through a fine-mesh sieve into a bowl. Stir in the remaining 1/2 lb. raspberries. Set aside.

    In a bowl, whisk together the flour, almonds, baking soda, baking powder, the remaining 2 Tbs. sugar and the salt.

    In another bowl, lightly whisk together the egg yolks, buttermilk and almond extract. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

    In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in 2 additions.

    Put 1/4 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well and put 1 tsp. raspberry mixture in the center, then top with 1 Tbs. batter. Cook until the bottoms are golden brown, 3 to 4 minutes. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and raspberry mixture.

    Serve the pancakes with maple syrup and whipped cream. Makes about 30.
    Williams-Sonoma Kitchen.

      Current date/time is Fri 26 Apr 2024, 8:03 pm