Homemade Pancakes with Raspberry Sauce

By Jessica Segarra

Prep Time:

20m

Bake/Cook Time:

Yield:

32 mini pancakes

Our light and fluffy homemade pancakes are served mini-style and drenched in a warm and sweet fresh raspberry sauce. Makes approximately 30 mini pancakes or 15 regular-sized pancakes.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1 cup all-purpose flour*
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/4 cup Imperial Sugar Extra Fine Granulated Sugar
1 cup buttermilk
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1 cup fresh raspberries

Raspberry Sauce

2 cups raspberries (fresh or frozen)
1/4 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 cup water
1 tablespoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 200°F.
In a medium bowl whisk together flour, cinnamon, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together egg and sugar. Whisk in buttermilk, oil, and vanilla extract. Add dry ingredients to wet ingredients and stir until just mixed. Gently fold in raspberries.
Heat a non-stick skillet to medium heat. Using a small scoop, pour batter on skillet in small rounds. Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side.
Place mini pancakes on an oven-safe dish and place in oven to keep warm. Continue until you have used all pancake batter.
To make Raspberry Sauce: Combine all ingredients in a medium saucepan over medium-high heat.
Bring to a simmer and cook for 8-10 minutes, occasionally stirring, until liquid reduces and a sauce is formed.
Remove from heat and serve immediately over stacks of mini raspberry pancakes.