February 4, 2012 - 3:36pm
Raspberry SD Pancakes
Here are a couple of shots of the SD Raspberry Pancakes made for breakfast a couple of days ago. The spring was incredible !!! I used a starter that had been refreshed 3 days before some it wasn't in peak form. Made the batter the night before and let it sit in the fridge overnight. Very tasty too. Another blog on TFL, sorry I can't remember which, inspired me.
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Those look incredible! I will have to make some blueberry ones... I think I will do that right now and leave them in the refrigerator overnight like you did.... I can't wait! Bye!!!!
I had blueberry ones this morning!! I like them better than the Black Raspberry ones. What fruit is next?
Those look great! Any chance for a recipe??
Those look amazing!
Please post your recipe so we can try them too!
Ok here goes:
1 C starter( I use 1:4:5 semi stiff)1 1/4 C AP flour (depends on how you like your pancakes and the flour you use. You want the batter to be on the thicker side)1 C milk2 eggs -slightly beaten1 tsp baking soda1 tsp baking powder1 tsp yeast2-3 T melted butter - or oil3 T sugar1/2 teaspoon salt Dissolve the starter in the milk. Mix everything (except the BP and BS) together by hand, cover with plastic and let sit for 1-2 hours. Put in the fridge to retard over night. Take out the fridge in the morning and let sit for 1 hour. Add the BS and BP and the blueberries. Mix up and make the cakes in a cast iron skillet on medium heat. Or, I do cheat sometimes, if I am missing something. You can substitute 1 1/2 C pancake mix and 1 C water for everything except the starter, butter and blueberries. You want it on the thicker side and you may need more mix to thicken it up. I use and highly recommend Krusteaz Buttermilk pancake mix if you go this route. Sometimes I think I prefer the Krusteaz method better. It is hard to tell the difference