Whole Wheat Raspberry Pancakes With Almond Syrup Recipe

Name: Whole Wheat Raspberry Pancakes With Almond Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PANCAKES:; 1 quart Rasperries; 1 Tablespoon Grand Marnier; 1/4 cups Whole Wheat Flour; 3-1/2 Tablespoons Baking Powder; 1 teaspoon Salt; 1 Tablespoon Brown Sugar; 1-1/4 cup Milk; 1 whole Egg; 1-1/2 Tablespoon Butter; 1-1/2 Tablespoon Sour Cream; FOR THE TOPPING:; 1/2 cups Maple Syrup; 1 Tablespoon Grand Marnier; 1/4 cups Almond Slivers

Servings: persons

FOR THE PANCAKES:
1 quart Rasperries
1 Tablespoon Grand Marnier
1/4 cups Whole Wheat Flour
3-1/2 Tablespoons Baking Powder
1 teaspoon Salt
1 Tablespoon Brown Sugar
1-1/4 cup Milk
1 whole Egg
1-1/2 Tablespoon Butter
1-1/2 Tablespoon Sour Cream
FOR THE TOPPING:
1/2 cups Maple Syrup
1 Tablespoon Grand Marnier
1/4 cups Almond Slivers

1
1. Heat raspberries in a saute pan with Grand Marnier till broken down and most liquid has evaporated.
2
2. In a large bowl, sift together whole wheat flour, baking powder, salt, and brown sugar. In another bowl whisk together milk, egg, butter and sour cream. Slowly pour the dry mixture into the wet, whisking till well combined. Mix in the raspberry mixture.
3
3. Pour batter onto a hot, oiled skillet. Turn pancakes over once batter starts to bubble. Remove from skillet when both sides of pancakes are lightly browned.
4
4. In the meantime, for the topping, heat the syrup in a saute pan with Grand Marnier and slivered almonds. Cook for 5 minutes or until syrup thickens. Pour over pancakes. Serve warm.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE PANCAKES:, 1 quart Rasperries, 1 Tablespoon Grand Marnier, 1/4 cups Whole Wheat Flour, and more.

Yes, Whole Wheat Raspberry Pancakes With Almond Syrup 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.

Whole Wheat Raspberry Pancakes With Almond Syrup

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