Here’s what I said about this recipe back in 2013:
It’s been a raspberry weekend in my house. This morning I decided to make some pancakes using leftover raspberry guts. Leftover raspberry guts? Yeah, I know. Sounds gross. I made some raspberry juice to add to buttercream frosting and in order to make raspberry juice you need to cook 2 cups of raspberries with sugar and water. Once you separate the juice from the rest of the mixture you have approximately half a cup of raspberry guts. I’m not a fan of wasting food. Especially when it comes to expensive seasonal food, like fresh fruit.
I created the below recipe in my own head, as I went along. Now that I think about it, I realize I left out the butter/oil that normally goes in pancakes. No matter. These pancakes were still amazing.
I’ve been wanting to remake these pancakes for a while. You will notice in my recipe it calls for raspberry guts. It’s not often that I have raspberry guts on hand. Though I frequently buy raspberries I mainly pop them into my mouth and don’t often cook with them these days.
This morning I contemplated the carton of raspberries in the fridge. After I opened a half-eaten carton of blackberries and found them moldy, I decided if the raspberries were still good I would try to eat them today. I also had a ginormous amount of cantaloup in the fridge to compete with the raspberries so I decided that remaking my raspberry pancakes were in order this morning.
I did a quick google-search to see how others make raspberry pancakes. Do they dot the pancakes with whole raspberries like you do with blueberry pancakes? That seemed unlikely since raspberries are considerably larger.
The first recipe I turned to used mashed raspberries folded into the batter. Mashed raspberries are pretty similar to raspberry guts so I decided to give mashed raspberries a go in my recipe. It was an easy swap and worked out well.
My only complaint with using raspberry guts or mashed raspberries is that it turns your batter kind of gray looking. At least that’s what happened to me. So I would recommend that you could also cut the raspberries in half or quarters (if using really big berries) and drop them into formed pancakes on the pan just like you would with blueberries and get an equally delicious result.
- 1 c. buttermilk, room temperature
- 1 egg, room temperature
- ½ c. raspberry guts (can sub mashed raspberries)
- ½ tsp. salt
- ½ tsp. baking soda
- 1 tsp. baking powder
- 1 c. flour
- fresh raspberries, to garnish (if you have any left – I didn’t)
- In four-cup measuring cup, beat together buttermilk and egg. Add raspberry and mix to combine. Add in salt, baking soda and powder and flour and mix until just combined.
- Heat a griddle or heavy skillet over medium or medium low heat. Pour batter onto griddle in ¼ to ⅓ cup increments. When the edges of the pancake look dry and the top of the pancake has begun to bubble, poke a spatula under the edge of the pancake to see if it is golden brown. Once the pancake has reached a nice golden color, flip it and cook for another two or so minutes.
- Serve hot, with butter, additional raspberries and your favorite pancake syrup (mine is golden syrup).
This recipe made 7 four to five-inch pancakes. I only meant to eat a couple bites of the stack. I didn’t eat the entire stack but I wasn’t that far off. These pancakes are that good!