1 1/3 Cup All Purpose Flour
2 1/2 Tsp Baking Powder
1/2 Tsp Salt
2 Tbsp Unsalted Butter, melted (plus more for cooking)
1 1/4 Cup Buttermilk
2 Eggs, whisked
2 Tbsp Agave
6 Oz Package Raspberries (almost 1 cup)
- Whisk the first 3 ingredients in a bowl.
- In a separate bowl combine the butter, buttermilk, eggs and agave until combined.
- Whisk the wet ingredients into the dry ingredients until just combined (it’s ok if there are a few lumps).
- Heat a large pan or griddle on medium heat and grease with butter.
- Pour about 1/4 cup of the pancake mixture onto the griddle and top with 3-4 raspberries (if using cookie cutters, place the cookie cutter in the pan after step 4, pour in several tablespoons of batter, add the raspberries and cook as directed in step 6).
- Cook for 2-3 minutes on each side.
- Serve and enjoy!
- You can keep pancakes warm on a sheet tray in a 250 degree oven until all the pancakes are cooked.
- I also tested this batter in a waffle iron and they came out gorgeous, crispy and fluffy!
- Allow to cool and place in a ziploc bag, label and freeze up to 4 months. When ready, place in toaster over or oven at 300 for 10 minutes or until heated through.
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ABOUT WEELICIOUS.COM & FOUNDER CATHERINE MCCORD
Catherine is a mom, model, and former MTV co-host who now channels her biggest passion - cooking easy, healthy food - into a popular website for parents. Catherine launched Weelicious.com in October 2007 and posts a new recipe or tip daily as well as how-to cooking videos every Friday. Weelicious is a realistic approach to quick, nutritious eating. Catherine doesn't promote "tricking" kids into eating healthy food, so no sneaking pureed veggies into the usual kid-fare like mac and cheese – a trend that has become all too common. Her philosophy is to be honest, while including and engaging kids in the kitchen.
