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1
Whole Wheat Raspberry Pancakes with Almond Syrup
Submitted by abittersweetwife on February 1, 2012 in Breakfast, Pancakes
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- FOR THE PANCAKES:
- 1 quart Rasperries
- 1 Tablespoon Grand Marnier
- ¼ cups Whole Wheat Flour
- 3-½ Tablespoons Baking Powder
- 1 teaspoon Salt
- 1 Tablespoon Brown Sugar
- 1-¼ cup Milk
- 1 whole Egg
- 1-½ Tablespoon Butter
- 1-½ Tablespoon Sour Cream
- FOR THE TOPPING:
- ½ cups Maple Syrup
- 1 Tablespoon Grand Marnier
- ¼ cups Almond Slivers
Preparation Instructions
1. Heat raspberries in a saute pan with Grand Marnier till broken down and most liquid has evaporated.
2. In a large bowl, sift together whole wheat flour, baking powder, salt, and brown sugar. In another bowl whisk together milk, egg, butter and sour cream. Slowly pour the dry mixture into the wet, whisking till well combined. Mix in the raspberry mixture.
3. Pour batter onto a hot, oiled skillet. Turn pancakes over once batter starts to bubble. Remove from skillet when both sides of pancakes are lightly browned.
4. In the meantime, for the topping, heat the syrup in a sauté pan with Grand Marnier and slivered almonds. Cook for 5 minutes or until syrup thickens. Pour over pancakes. Serve warm.
