Tag Archives: raspberry

raspberry swirl buttermilk pancakes


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

Sauce:
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.

DSC_0014

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i’m back. honest.


I guess I decided to take an extended holiday. I only went away with the boys for a week, but it has apparently taken me 10 days to recover from my own vacation. I’ve been cooking. Sort of. I just haven’t have the energy or the will to come down into our sweltering basement (who’s ever heard of a hot basement? Clearly this house has been built on some unknown entrance to the pits of hell. But that’s another story altogether!)
and post. But, here I am. Back with a (sortof) vengeance.

It was truthfully pretty hard to cook last week what with the incredible heat wave we had here in TO. Temperatures were in the high 30 C’s for almost a week and our wee little window AC units were having a hard time keeping up. That means that my cooking was kept to a minimum. We did however, have a lovely BBQ steak dinner to celebrate our last day of “vacation” on the Sunday we got back to the city.

Grilled NY strip loin, these BBQ potatoes, corn on the cob and fresh raspberry crumble with homemade whipped cream.

The crumble was to die for. I love raspberries. Love them. And I clearly love them even more when topped with crispy, butter and brown-sugar laden goodness. Throw some fresh whipped cream on top and I’m blown away!

Raspberry Crumble
2 quarts fresh raspberries
1 tbsp cornstarch
3-4 tbsp sugar
1 tsp vanilla extract
1 cup flour
1/2 cup brown sugar
1/3 cup rolled oats
Dash of salt
1/2 cup butter, melted

Preheat oven to 350 degrees. Place raspberries in a bowl and toss with cornstarch. I find the cornstarch gives them some body and they don’t get all soggy and messy.

Pour in white sugar and toss.

In another bowl combine the butter, vanilla and brown sugar until smooth. Slowly mix in flour, salt and rolled oats. The mixture will get thick and crumbly. Just keep mixing until all of it is somewhat “wet”.

Add the berry mixture to an oven-safe dish and top with oat mixture. Bake for 25-30 minutes until topping is golden brown and the berries are bubbling.

Scoop out generously and serve whipped cream (or vanilla ice cream!)

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