Blueberries may be the classic adornment for pancakes, but thanks to Sam, I discovered my new pancake companion of choice: raspberries. This very photo is a testament to the sheer brilliance of putting raspberries in pancakes: all the pancakes were consumed before I had an opportunity to snap a picture. Enclosed in their tender, nutty pancake cloak, the warm raspberries are simultaneously tart and sweet and need nothing else–no butter, no syrup. When you have your weekly pancakes this Saturday morning, don’t default to blueberries. Give raspberries a chance and you just might find yourself saying, “Forget blueberries, I’ll take raspberries in my pancakes.”
*We find it works better to break the raspberry into pieces before adding it to the pancake, otherwise it will stick halfway out of the batter and burn when you flip the pancake.
Hello! My name is Andrea, and I’m a freelance writer living in the lovely, hilly city of San Francisco with my husband Sam.
4 Comments
Tell me, do the raspberries need a bit more sugar to bring out their flavor? Sometimes that’s what I love about blueberries–they add a flavor “punch”.
Nope, the raspberries we got from Costco didn’t need any sugar. They were flavorful and a little tart, but not so much that they required extra sugar. I guess that just depends on the batch of berries though.
mm, this sounds yummy! I like my pancakes with greek yogurt and honey, I bet raspberries would go great.
That does sound like a great combo! Maybe next time I’ll top off my raspberry pancakes with greek yogurt and honey too!