Buttermilk pancakes with raspberries
These buttermilk pancakes with raspberries are not only a soulfood brunch for Sunday, but are also delicious with afternoon coffee.
Servings Prep Time
8pancakes 5minutes
Cook Time Passive Time
15minutes 5minutes
Servings Prep Time
8pancakes 5minutes
Cook Time Passive Time
15minutes 5minutes
Ingredients
Pancakes
  • 2tbsp Buttermelted
  • 1cup spelt flour
  • 3/4cup buttermilk
  • 1medium organic egg
  • 1,5tsp baking powder
  • 2tbsp brown sugar
  • 1tsp vanilla extrakt
  • 1pinch of salt
  • 1/2cup fresh raspberries
Also
  • 1cup fresh raspberries
  • 1cup yoghurtplain or vanilla
  • maple syrup
  • butter to bake
Instructions
  1. Mix flour, baking powder, sugar and salt in a bowl. Mix butter, buttermilk, egg and vanilla extract in a separate bowl. Add the liquid ingredients to the dry dough and stir until homogeneous. Add the raspberries and carefully fold in with a spatula. Don’t overmix. Set aside for 5 minutes.
  2. Heat a pan. Spread 2 teaspoons of butter on the bottom of the pan. Pour the dough into the pan in portions (approx. 3-4 tablespoons) to make pancakes. Bake for 2-3 minutes, flip and bake for another 1-2 minutes until both sides are slightly golden brown. Keep warm. Repeat until the dough is used up.
  3. Divide on plates. Best served warm with yoghurt, fresh raspberries and maple syrup.
  4. TIP: The pancakes can also be easily warmed up. Simply heat up briefly in a pan before serving.