Moms of older kids will commiserate with me on this one – the time when your kids are finally able so get up and turn the TV on by themselves, granting you a blissful half hour to 45 minutes of extra sleep. I couldn’t get back to sleep this morning, but I lazed in bed checking my email, Facebook & browsing Pinterest. I hit up the recipe section (obviously!) and spotted this beautiful looking recipe http://www.heathersfrenchpress.com/2013/09/raspberry-swirl-buttermilk-pancakes.html
“That looks yummy, I thought to myself. I can do that!” I had all the necessary ingredients and could probably whip up the raspberry sauce while my coffee brewed and I mixed up some buttermilk. And, while I mixed and stirred and pureed the berry mixture, I kept thinking how pretty this would all look once all cooked up…
It started off well enough, although I couldn’t get the swirls just right, I figured the technique out by the fourth pancake. Then came time to flip the pancakes; that’s when the raspberry sauce started pouring out over the edges and burning faster than the pancakes could cook. My frying pan was quickly starting resemble a murder scene of bloody raspberries and massacred pancakes.
I decided to hide all evidence by quickly shovelling the slaughtered pancakes in my mouth as I pulled them out of the pan, so the final picture here looks a lot better than the rest of the meal, those 6 pancakes are pretty much the only ones that turned out half-decent looking!
All this being said, these were delicious and I’d definitely make them again. I’d just leave my expectations of a pretty looking breakfast at the door. Or, better yet, I’ll just drizzle the sauce on the finished pancakes instead, you know, because that would be a thousand times easier!
Raspberry Swirl Buttermilk Pancakes
You can find my buttermilk pancake recipe here
1 cup of frozen raspberries
1/2 cup sugar
2 tbsp water
1 tsp grated lemon zest
1 tsp cornstarch
Combine all the ingredients in a small sauce pan. Bring to a boil then reduce heat. Simmer on low, stirring frequently until the mixture thickens. Remove from heat and puree using an immersion blender. Pour the sauce into a squeeze bottle.
While making your sauce, whip up your pancake batter.
Spoon your batter into your heated frying pan. Before the batter has time to set, squeeze some of the raspberry sauce into a swirl into the middle of each pancake.
When your pancake starts to bubble and the edges begin to brown, flip and cook until the other side is lightly golden.
Eat the ugly ones and delicately plate the half-decent looking pancakes.