a sunday brunch

Waking today after a lively flat warming the night before, there were two requirements: Fresh air and Food. Lyon provided the fresh air with a gorgeous early autumn day that called for a morning walk along the Saone’s host of Sunday market’s under the guise of christmas shopping.

But with orange-leafed tree’s lining the river, I realised the days of summer fruit were nearly over and this might be the last chance for fresh raspberries. Spying these juicy beauties, I thought it was shaping up to be a pretty good day for pancakes!

This recipe makes great fluffy pancakes that are delicious simply smothered with maple syrup.

The raspberries and lemon gives them bursts of fresh flavour and I like that they are not overly sweet (prior to their maple syrup bath). Great, quick recipe and I am not be the only one in the house declaring them to be the best pancakes. Thankfully, there are more left for breakfast tomorrow mmm.

Raspberry and Yoghurt Pancakes:

Adapted from: Smitten Kitchen

Makes 12ish pancakes

3 Tbsp Butter, plus extra for the frying pan
2 large Eggs
1 cup Plain yogurt
3 Tbsp Milk
½ tsp Lemon Zest
1 tsp Vanilla Essences
1 1/2 cups of all-purpose Flour
2 Tbsp Sugar
2 1/4 tsps Baking Powder or 1 sachet of Levure Chimique
½ tsp Table Salt
1 cup Raspberries, roughly chopped

Melt the butter in a cast iron frying pan and leave to cool. In a small bowl whisk the eggs and yogurt together. Whisk in milk, melted butter, zest and vanilla extract. Sift the flour, baking powder into a large bowl. Add the sugar and salt and mix to combine. Pour the egg mix into the dry ingredients and mix until barely combined. Lightly fold the chopped raspberries through the batter.

Reheat the frying pan to a medium heat and grease with butter. Pour the batter onto the pan to create your desired sized pancakes (mine are usually 2-3 tablespoons of mix). Once a few bubbles form on top (usually after 2-3minutes)  flip and cook until golden underneath. As mix is quite thick it can be hard to see the bubbles so use the colouring of the bottom and the cookedness of the side as a guide). Handy hint: Keep pancakes in a warmed oven until ready to serve.

Bon Appétit

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  1. Pingback: homemade ricotta « Sunday Dreamings

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