北極圈的冰冷世界

當您休假醒來時，不想外出覓食，煎餅是最輕鬆上手的最佳料理。

平常的早餐我們都是吃麥片穀物加杏仁漿，現在是學校放春假，偶爾變化一下早餐，真是不同的體驗。我體驗到居然將覆盆莓做出美味料理。這道覆盆莓煎餅是我們的早午餐，真好吃！

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!

材料Ingredients：

2顆蛋 egg

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

做法Directions：

取一深鍋，將前三項濕性材料攪拌混合，加入過篩的乾性材料，攪拌均勻成麵糊後，最後放入冷凍覆盆莓拌勻後置旁待命。

平底鍋放入1Tbsp橄欖油中火熱鍋後，再放入1Tbsp奶油後，大約3湯匙麵糊入平底鍋，再用煎匙調整形狀，等麵糊表面有顆粒洞出現，即可翻面煎至金黃色，想吃酥脆一點可以煎焦黑一點。盛盤後放上新鮮香蕉片與淋上楓漿享用。

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.