Raspberry Pancakes with Peanut Butter Maple Syrup

Using a blender, food processor or coffee grinder, pulverize the entire bag of freeze dried raspberries until it resembles flour. (Note: You won’t need all of it, but a smaller amount of raspberries won’t pulverize properly.)

In a large bowl whisk flour, ¼ cup of the raspberry dust, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk the egg, buttermilk, and melted butter. Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once, and stir just until combined. The batter should have some small lumps, so do not ove-mix.

Heat a frying pan or griddle over medium-high heat and lightly brush the pan with melted butter or oil.

Using a small ladle or scoop, pour about ¼ cup of pancake batter onto the hot pan, spacing the pancakes a few inches apart. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2–3 minutes), flip them over. Cook until lightly browned (about 1–2 minutes).

Repeat with remaining batter, brushing the pan with melted butter or oil between batches.

To make the peanut butter maple syrup, whisk the peanut butter and maple syrup.

Serve immediately with butter, peanut butter maple syrup, and fresh raspberries and peanuts.