Pancakes with Raspberry Sauce

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.

Ingredients:
Pancakes
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons butter, melted
1 egg

Raspberry Sauce
3 cups raspberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 cup water

Directions:
Pancakes
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).

Raspberry Sauce
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.

Enjoy!

~Krissy

More Breakfast Recipes:
French Toast in a Mug
Homemade Hash Browns
Individual Bacon and Cheese Quiches
Monkey Bread Muffins 
Pumpkin Oatmeal
Quiche in a Mug

White Chocolate Filled Raspberries

This is yet another Pinterest-inspired recipe. I've seen what seems like dozens of pictures of raspberries stuffed with chocolate chips. I tried this--well, I tried it with M&Ms since that was what I had on hand. While I liked the tartness of the berry and the sweetness of the chocolate, I didn't so much like the soft fruit with the crunchy candy. The texture just wasn't right. Recently I made a White Chocolate Hazelnut Cream Pie which called for a white chocolate ganache. I decided to make a little extra ganache and fill my raspberries with it. The results were absolutely delicious.

Ingredients:
6-ounce container raspberries, rinsed and dried
1/4 cup white chocolate chips
1 tablespoon heavy cream

In a small sauce pan, heat the chocolate and cream over low heat until the chocolate and cream is combined and smooth, stirring frequently. Allow to cool. Next, put the chocolate into a pastry bag or a plastic sandwich bag with a corner cut off, and pipe into the center of the raspberries.

Enjoy!

Fun Fact: When I was little I had a tabby cat named Raspberry. My friends and I had found a wild raspberry bush growing in the back of a neighbor's yard. Living in a suburb of Detroit, this was an unusual and magical find for us. Later that same day, there was a person giving away free kittens in front of a drug store. Somehow we managed to talk my mom into letting us have one (we already had one cat and a dog). Back home as we tried to come up with names for the brown and black tabby, I saw the raspberries we'd pick sitting on the window sill and knew in my heart that the kitten's name had to be Raspberry.

Me and Raspberry

~Krissy