Raspberry Breakfast Delight

Can we just all agree the best meal of the day is breakfast? Living Portland we're predisposed to love breakfast foods (you've seen that Portlandia sketch right?). Breakfast kick starts the metabolism, aides in heart health, and is said to improve your mood, but really we just want more syrup. To fulfill our sweet obsession we looked to our trusty skillet for fresh raspberry pancakes!

Raspberry Pancakes:
2 large eggs
1 cup milk
2 tbsp cooking oil
1 1/4 cups all-purpose flour
1 tbsp granulated sugar
1 tbsp baking powder
1/4 tsp salt
3/4 cup fresh raspberries (we used red and golden)

Break the eggs into a bowl. Beat with a whisk until the eggs are fairly smooth and a bit bubbly. Add the milk and cooking oil to the eggs and mix well.

Add the flour, sugar, baking powder and salt to the above mixture and stir gently so as not to break apart the raspberries too much, stir in the raspberries.

Heat frying pan over medium high heat. Add a bit of oil so batter doesn’t stick and cook until pancake starts to bubble then flip.

Enjoy warm with your favorite syrup!


Shown with the Nell & Mary Mountain napkin. Shop all our napkins here.

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