Double Raspberry Pancakes

These Double Raspberry Pancakes are a delightful breakfast treat. The fresh raspberries in the pancakes and the raspberry jam drizzle add a burst of fruity flavor to every bite. Perfect for a special brunch or any morning indulgence!

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 egg
• 2 tablespoons unsalted butter, melted
• 1/2 cup fresh raspberries
• 1/4 cup raspberry jam
• 1/4 cup maple syrup
• Whipped cream optional
• Fresh raspberries for garnish optional

Instructions:

Whisk the flour, sugar, baking powder, baking soda, and salt together in a bowl

Whisk the egg, melted butter, and buttermilk together in a different bowl

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Don't mix it too much; lumps are fine

In a slow, gentle way, mix the fresh raspberries into the pancake batter

Set a griddle or nonstick skillet over medium heat and use cooking spray or butter to lightly coat it

For every pancake, put 1/4 cup of batter on the hot griddle

Once the top starts to bubble, flip it over and cook the other side until it's golden brown

You can heat the raspberry jam in a small saucepan or the microwave until it's thin enough to drizzle

Put the pancakes on a plate and cover them with raspberry jam

If you want, you can add fresh raspberries on top

Add maple syrup and whipped cream if you want

Have fun with your tasty Double Raspberry Pancakes!