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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Sometimes we have these pancakes for dinner because they are so rich. They are the best on a cool summer night!—Karen Edland, McHenry, North Dakota Ingredients:
2/3 cup king arthur unbleached all-purpose flour |
1 tablespoon sugar |
1 teaspoon baking powder |
3/4 teaspoon baking soda |
1/3 cup plain yogurt |
1 large egg, beaten lightly |
1 tablespoon butter, melted and cooled |
1/2 cup whole milk |
1 cup fresh raspberries |
raspberry jam |
confectioners' sugar |
Directions:
1. Whisk together flour, sugar, baking powder and soda. (Add a pinch of salt if desired.) Set aside.
2. In large bowl, whisk together yogurt, egg, butter and milk. Add to flour mixture; stir just until combined. Fold in raspberries.
3. Heat a griddle over moderately high heat; brush with additional melted butter. Drop scant 1/4 cupfuls of batter onto griddle; cook for 1 minute or until bubbles form on top. Turn and cook 1 minute more. Serve with raspberry jam and sugar. Yield: 4 servings.
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