Pancakes are great for brunch when you are on leave and enjoying staying at home.
Cereal with almond milk is our usual our breakfast, but sometimes change is not too bad especially now that it is spring break. It was our brunch today. I realized that I could make something delicious with raspberries. Yum-yum!
2 tsp. 橄欖油 olive oil
1 ¾ Cup 酪乳buttermilk (可用原味的優酪乳代替)
1 Cup中筋麵粉all-purpose flour (低筋麵粉也可)
1 Cup白米的麵粉 white rice flour
1 tsp. 泡打粉 baking powder
3 Tbsp. 棕糖 brown sugar
1/8 tsp. 鹽 salt
1 Cup 冷凍的覆盆莓 frozen raspberry
1 Tbsp. 橄欖油和奶油煎鍋用olive Oil and butter for frying
Prepare a bowl. Whisk first these three ingredients (egg, olive oil, buttermilk). Add sifted dry ingredients into the egg mixture and continue mixing until you have smooth batter. Finally, add raspberries to the batter and stir.
Heat pan on medium for about 10 minutes, add one tablespoon of oil and butter then cook three tablespoons of the batter. Cook the first side until bubbles form on top, then flip and cook other side until it turns a light brown color. Repeat until all of the batter is finished. Place the pancakes on a plate. Serve immediately with syrup and banana.