Preparation Time:
5 min
Difficulty:
Novice
Ingredients:
- 150g of all-purpose flour
- 50g of sugar
- 1 tsp of baking powder
- 1/2 tsp of baking soda
- 1/4 tsp of salt
- 200ml of buttermilk
- 1 large egg
- 30g of melted butter
- 20ml of vanilla extract
- 50g of raspberry puree
- Fresh berries for topping
Kitchen Tools Needed:
- Mixing bowl
- Whisk
- Skillet
- Spatula
Instructions:
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the buttermilk, egg, melted butter, vanilla extract, and raspberry puree until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined; do not overmix.
- Heat a non-stick skillet over medium heat. Pour a ladle of batter onto the skillet for each pancake.
- Cook for about 2 minutes on each side, or until golden brown and cooked through.
- Serve warm topped with fresh berries.
Macros:
- Total Calories: 590kcal
- Carbs: 100g
- Proteins: 15g
- Fats: 10g
