Créé avec l’IA
Raspberry Strawberry Cheesecake Sauce Pancakes
30 min 593 kcal par portion Facile
Ingrédients
4 Portions
- all-purpose flour1 cup
- brown sugar1 tablespoon
- baking powder1 teaspoon
- baking soda0,5 teaspoon
- salt0,25 teaspoon
- buttermilk1 cup
- large egg1 unit
- unsalted butter2 tablespoons
- strawberries0,5 cup
- raspberries0,5 cup
- vanilla extract1 teaspoon
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, and salt.
- 2
In another bowl, mix the buttermilk, egg, and melted butter until well combined.
- 3
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 4
Gently fold in the sliced strawberries and raspberries.
- 5
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- 6
Pour 1/4 cup of the batter onto the skillet for each pancake.
- 7
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- 8
Flip the pancakes and cook for another 2-3 minutes until golden brown.
- 9
Serve the pancakes warm with your favorite toppings, such as maple syrup or additional fresh berries.
