Triple Raspberry Pancakes
Fluffy raspberry-flavoured pancakes topped with fresh raspberries and smothered in a luscious raspberry coulis. All we can say is “yum”!
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- For the Coulis
- 140 g raspberries
- 3 ½ tbsp caster sugar
- 1 tbsp water
- Pinch of salt
- ½ tsp lemon juice
For the pancakes
- 200 g plain flour
- 2 ½ tsp baking powder
- Pinch of salt
- 1 ½ cups milk
- 2 eggs
- 2 tbsp runny honey
- 1 tsp vanilla extract
- 1 cup raspberries
- Butter, to cook
- 125 g raspberries, to serve
- Icing sugar, to serve
How do I make it?
- Make coulis by combining raspberries, sugar, water, and salt in a small saucepan over low heat. Cook until sugar has dissolved, ensuring that the mixture does not boil. Remove from heat and add lemon juice.
- Use a stick blender to puree mixture until it is smooth.
- Strain coulis through a mesh strainer into a bowl to remove any solids. Refrigerate bowl until coulis is chilled and discard solids.
- Meanwhile, whisk flour, baking powder, and salt together in a large bowl. Add milk, egg, honey, and vanilla, and stir until just combined.
- Use the back of a spoon to gently crush the raspberries, then add into the pancake batter and fold through. Set aside to rest while you prepare the pan for cooking.
- Heat a non-stick frying pan over medium heat and add a small amount of butter. Pour batter in desired pancake size into the pan and cook until small bubbles appear, then flip and cook for 1 ½ to 2 minutes on the other side. Transfer cooked pancake to a plate and repeat with remaining batter.
- To serve, add pancakes to a plate, top with fresh raspberries and pour over the raspberry coulis. Serve dusted with icing sugar and with whipped cream, ice-cream, or yoghurt, if desired.
