Raspberry-Filled Pancakes
This recipe will guide you in creating a delightful morning treat—a batch of raspberry-filled pancakes that merge the sweetness of ripe berries with the nuttiness of toasted almonds. The pancakes, tender and luscious, are enveloped by a bright and tangy raspberry compote, offering a burst of fruity flavors with every bite. Topped with maple syrup and a dollop of whipped cream, these pancakes are sure to become a cherished addition to your breakfast or brunch repertoire.
— Constant Cookbook
Ingredients
- 1 lb. raspberries
- 1/4 cup sugar
- 2 tsp. fresh lemon juice
- 1 3/4 cups all-purpose flour
- 1/2 cup toasted almonds, finely ground
- 3/4 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 eggs, separated
- 1 3/4 cups buttermilk
- 1/2 tsp. almond extract
- 3 Tbs. unsalted butter, melted
- Maple syrup for serving
- Whipped cream for serving
Instructions
- In a fry pan over medium heat, combine 1/2 lb. of the raspberries, 2 Tbs. of the sugar and the lemon juice. Cook until the berries have broken down and the sauce has thickened, 8 to 10 minutes. Press the mixture through a fine-mesh sieve into a bowl. Stir in the remaining 1/2 lb. raspberries. Set aside.
- In a bowl, whisk together the flour, almonds, baking soda, baking powder, the remaining 2 Tbs. sugar and the salt.
- In another bowl, lightly whisk together the egg yolks, buttermilk and almond extract. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
- In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in 2 additions.
- Put 1/4 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well and put 1 tsp. raspberry mixture in the center, then top with 1 Tbs. batter. Cook until the bottoms are golden brown, 3 to 4 minutes. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and raspberry mixture.
- Serve the pancakes with maple syrup and whipped cream. Makes about 30.
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