Fruit sauces--cherry, strawberry, raspberry, blueberry--so perfect for summer. They go on ice cream, brownies, and breakfast food like waffles, French toast, and pancakes. Well, my raspberries were about to go bad and I didn't know what to make for dinner--which usually means breakfast for dinner (or canned soup).
For the pancakes I used Martha Stewart's recipe, but you can use boxed pancake mix too.
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons butter, melted
3 cups raspberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 cup water
In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside. In a medium bowl, combine the milk, butter, and egg. Add dry ingredients to the wet ingredients and combine. Be careful not to overmix.
Grease skillet or griddle with cooking spray and heat over medium heat.
Spoon 2 to 3 tablespoons of batter onto the skillet to make one pancake. Cook until surface of pancakes develops bubbles and a few of the bubbles have burst, about 1
to 2 minutes. Flip and cook until
browned on the underside, another 1 to 2 minutes. Repeat with remaining batter. (Recipes makes approximately a dozen pancakes).
Mix sugar and cornstarch together in a saucepan. Stir in water. Cook over medium-high heat, stirring continuously, until
the mixture thickens. Add raspberries and bring to a boil. Reduce the
heat to a simmer and cook for approximately 10 minutes.
Pour raspberry sauce over pancakes.
More Breakfast Recipes:
French Toast in a Mug
Homemade Hash Browns
Individual Bacon and Cheese Quiches
Monkey Bread Muffins
Quiche in a Mug