Thick Apple Pancakes with Raspberry Sauce
Jessica Rose Dorny
ingredients
- Raspberry Sauce:
- 2 packages frozen unsweetened raspberries, 12 oz. each -- thawed
- 2/3 cup sugar
- 1/4 cup water
- 1 tbsp. kirsch (clear cherry brandy) -- or water
- Pancakes:
- 2 cups all purpose flour
- 3 tbsp. plus 1/3 cup sugar
- 1 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 2 cups buttermilk
- 2 large eggs
- 7 tbsp. unsalted butter, melted
- 5 Granny Smith apples, peeled, halved, cored, cut into 1/3-inch-thick slices 1/2 teaspoon ground cinnamon
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