Raspberry Sour Cream Pancakes

Save $2.00!  Raspberry Sour Cream Pancakes

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These incredible pancakes are made with raspberry tidbits. The tidbits melt on the griddle creating those crimson splashes you see. 

Try them with Pioneer Valley Raspberry Syrup

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So, can you mix your pancake batter the night before?

Yes—sort of.  Here’s how you do it:

If you are using a recipe:

It’s simple. Mix the recipe according to directions but leave out the leavening, baking powder or baking soda.  Stir that into the batter in the morning just before you start to cook your pancakes on the griddle.

If you are using a mix:

If you’re using a mix, you don’t gain much. If you mix the batter the night before including the liquid, the leavening is going to go flat and you’ll have to add more baking powder in the morning. (Try about ½ teaspoon for every cup of batter. The amount will vary depending on your mix.)

But it’s almost as easy to add the liquids to the mix in the morning. 

What do You do With Leftover Batter.

If you have leftover pancake batter, don’t throw it out. Put it in the refrigerator and when you’re ready to use it, add some leavening. (I wouldn’t hold the batter in the refrigerator for over four or five days.)

How to Make Your Pancakes Lighter and Fluffier

Some pancake and waffle recipes call for whipped egg whites to give them extra volume and make them lighter and fluffier. If the recipe calls for egg whites, you can beat another egg white before you use the batter and fold that in.

Since you may not be familiar with recipes that call for whipped egg whites, we thought we would share one with you.

Extra Light and Fluffy Pancakes

Ingredients

  • 1 cup sifted all purpose, pastry, or cake flour
  • 1/8 teaspoon salt
  • 1/2 tablespoon baking powder
  • 2 egg yolks
  • 3/4 cups milk, more or less
  • 4 tablespoons butter, melted
  • 2 egg whites
  • 1 tablespoon sugar

Directions

  1. Sift the dry ingredients together.
  2. In another bowl, mix the yolks, most of the milk, and the melted butter together until smooth.
  3. Make a well in the middle of the dry ingredients and add the mixed wet ingredients all at once. Stir until just combined. (Over-mixing will make for a tough pancake.)
  4. Beat the egg whites until light and fluffy and soft peaks appear as for meringue. Add the sugar toward the end of the beating. Fold the egg whites gently into the batter with a spatula. Add milk as necessary to get the right consistency.
  5. Cook as you would other pancakes.

Raspberry Stuffed Pancakes

These pancakes are stuffed with fresh raspberries and Bavarian cream. Learn how to make stuffed pancakes with step-by-step pictures and eleven recipe suggestions.

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