Weekend breakfasts are a big deal around our house. We don’t get too crazy or complicated. But we do like to slow down and hang out in our pajamas a little longer than usual especially around a stack of pancakes.
- 2 cups whole wheat flour
- 1 egg
- 1/2 cup milk
- teaspoon baking soda
- Cottage Cheese
How to Make Raspberry Pancakes
1. Make Pancake Batter. Mix whole wheat flour, eggs, milk, and baking soda together.
2. Pour into the Teflon pan. (In the recipe, use a small pan for fried eggs), the size will fit and make it thick. Fry until cooked on both sides in a container, topped with honey, garnished with cheese and raspberries.
Raspberries are filled with fiber, vitamin C, and manganese, and are proven to have anti-inflammatory properties. They’re high in water, so many bakers avoid them because it’s hard to find the correct ratio of fruit to the rest of the ingredients without ending up with a runny batter. This recipe is foolproof and easy to whip together, using a basic pancake recipe as a base.