Buttermilk Pancakes with Raspberry Sauce

Buttermilk Pancakes with Raspberry Sauce


3 C. flour

1/2 C. sugar

2 t. baking powder

2 t. baking soda

1 t. salt

2 1/4 C. buttermilk

2 C. sour cream

2 large eggs

4 t. vanilla

Mix dry ingredients in large bowl. Mix buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy. Do not overmix or pancakes will be tough.

Heat griddle over moderate heat. Grease as necessary. Ladle onto griddle, spacing 2″ apart. Cook until bubbles break on surface. Turn over and cook until bottoms are brown. Serve with butter and raspberry sauce.

Note: If batter is too thick, add a little milk.


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