Please correct me if I’m wrong, but chocolate just seems to make everything better. Stressed about work/school/life in general?
Pancakes with homemade raspberry sauce are a delightful breakfast or brunch option, combining fluffy pancakes with the sweet and tangy flavor of fresh raspberry sauce. Here's how to make both the pancakes and the raspberry sauce from scratch.
Ingredients for Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup non-dairy milk (such as almond milk or oat milk)
- 2 tablespoons vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Ingredients for Homemade Raspberry Sauce:
- 2 cups fresh raspberries (or frozen, thawed)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon cornstarch (optional, for thickening)
Instructions:
1. Make the Raspberry Sauce:
- In a small saucepan, combine the raspberries, sugar, lemon juice, and water. Stir to combine.
- Heat the mixture over medium heat, stirring occasionally, until the raspberries break down and release their juices, and the sugar is dissolved.
- If you prefer a thicker sauce, mix the cornstarch with a tablespoon of water to create a slurry. Stir the slurry into the raspberry mixture and continue to cook until the sauce thickens slightly, about 1-2 minutes.
- Remove the sauce from the heat and let it cool slightly. You can strain the sauce through a fine mesh sieve to remove the seeds if desired, but it's optional.
2. Make the Pancakes:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the non-dairy milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or cooking spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes, or until golden brown on both sides.
- Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
3. Serve the Pancakes with Raspberry Sauce:
- Stack the pancakes on serving plates and spoon the homemade raspberry sauce over the top.
- You can also add additional toppings like fresh raspberries, whipped cream, or a dusting of powdered sugar if desired.
- Serve immediately and enjoy!
These pancakes with homemade raspberry sauce are sure to be a hit at your breakfast or brunch table. The sweet-tart flavor of the raspberry sauce complements the fluffy pancakes perfectly. If you have any leftover raspberry sauce, it can be stored in the refrigerator for a few days and used as a topping for yogurt, ice cream, or oatmeal.