Add the raspberries at the last and don’t stir more than necessary to avoid turning your pancakes pink.

4 cups all-purpose flour   cups
1/3 cup granulated sugar
2/3 cup dry sour cream powder
2 teaspoons baking soda
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cup individually frozen or fresh raspberries
1 teaspoon lemon extract
1/4 teaspoon nutmeg

3 large eggs, whisked
1/4 cup melted butter or vegetable oil
3 cups cool water or enough to reach the desired consistency


  1. Mix the dry ingredients together in a large bowl.
  2. Add the eggs, fat, extract, and water to the mix and stir until just combined. The batter will probably be too dry so add more water to reach the desired consistency.  Add the raspberries.
  3. Cook the pancakes on a hot griddle, turning once.  Serve hot.

Printable Version

If you like this page, please share it with a friend.  If you are not a subscriber and would like to receive recipes and articles like this each week, click here.

Print This Post Print This Post