Pancakes With Peaches And Raspberry Puree – a delicious recipe with raspberries, sugar, flour, buttermilk, eggs, butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Puree raspberries and 1 tbsp of the sugar in a blender until smooth. Strain into a bowl and discard seeds. Refrigerate until ready to serve.
2
Combine flour and remaining sugar in a large bowl. Whisk buttermilk and eggs in a medium bowl. Add to dry ingredients and whisk until smooth. Add a little water if batter is too thick.
3
Lightly grease a large nonstick skillet and heat on medium. For each pancake, add 3 tbsp batter and cook for 2 mins, until bubbles appear and begin to pop. Turn and cook for 1 min, until golden. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter.
4
Cook butter and brown sugar in a medium skillet on high heat until melted. Add peaches and cook for 3-4 mins, until just tender and caramelized.
5
Stack alternate layers of pancakes and peaches on serving plates. Drizzle with raspberry puree.
1111
kcal
Calories
83
g
Fat
80
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup raspberries, 1/2 cup sugar, 2 cups self-rising flour, sifted, 1 1/2 cups buttermilk, and more.
Yes, Pancakes With Peaches And Raspberry Puree falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
