Raspberry-filled Pancakes (from Williams & Sonoma)Kallie Komoda
With a spoonful to raspberry filling tucked inside, the filled pancakes make a special treat for a celebratory breakfast or weekend brunch.
- 1 lb. raspberries
- 1/4 c. sugar
- 2 tsp. fresh lemon juice
- 1 3/4 c. all-purpose flour
- 1/2 cup toasted almonds, finely ground
- 3/4 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 eggs, separated
- 1 3/4 c. buttermilk
- 1/2 tsp. almond extract
- 3 T melted unsalted butter
- Maple syrup and whipped cream for serving
In a fry pan over medium heat, combine 1/2 lb. raspberries, 2 T sugar and lemon juice. Cook 8-10 minutes. Press mixture through fine mesh sieve into bowl. Stir in remaining 1/2 lb. raspberries.
In bowl, whisk flour, almonds, baking soda, baking powder, 2 T. sugar and salt. In another bowl, whisk egg yolks, buttermilk, and almond extract. Whisk into flour mixture. Beat egg whites to stiff peaks. Gently stir whites into batter in two additions.
Put 1/4 tsp. butter in each well of filled-pancake pan. Heat over medium heat. Pour 1 T. of batter into each well. Put 1 tsp. raspberry mixture in center; top with 1 T. batter. Cook 3-4 minutes. Flip pancakes using two wooden skewers; cook 3 minutes. Transfer to plate. Repeat with remaining batter. Serve with maple syrup and whipped cream
Source: Kallie Komoda