Okay, I love most pancakes, and I'm sure there are many people who could make a great case for another version. But in my house, these are tops. Robust whole wheat flour mingles with the nutty flavor of browned butter, studded with tart raspberries that caramelize when they hit the hot pan, topped with sweet pure maple syrup. I often serve them for brinner (breakfast as dinner). Seriously, you've got to try them ...
Whole Wheat Brown Butter Raspberry Pancakes
Adapted from allrecipes.com
Makes 4 large (6"-7") pancakes
Notes: During raspberry season, fresh berries are great, but I often use frozen berries (no thawing required) with great results.
- 1 cup whole wheat pastry flour
- 1/2 cup AP flour
- 3 teaspoons baking powder
- 1 teaspoon sea salt
- 1 tablespoon brown sugar, packed
- 1 1/4 cup whole milk
- 1 egg
- 1 tablespoon vanilla
- 3-4 tablespoons butter, browned (plus more for the pan during cooking)
- 1- 1 1/2 cup fresh or frozen raspberries, or any favorite berry for that matter
- Real pure maple syrup
1. In the pan you will use to cook your pancakes melt the butter over medium heat until nut brown and fragrant.
2. In a large bowl whisk together dry ingredients. (Flours, baking powder, salt, sugar)
3. Add wet ingredients (milk, egg, vanilla, browned butter) and stir until fairly smooth.
4. Heat skillet over medium heat, add a pad of butter. Pour a large ladle of batter into pan.
5. Sprinkle with raspberries (about 1/4 cup per 6" pancake). Wait for air bubbles to dot the surface of the pancake, then flip.
6. Cook for a few more minutes until golden brown. Repeat with the remaining batter, wiping your skillet and adding fresh butter each time.
7. Serve with lots of maple syrup and more raspberries. Enjoy!
Here's to pancakes for dinner!
P.S. - I highly recommend the saute pan
