Buttermilk Pancakes with Red Raspberry Cane Syrup
Baking and Pastry Arts Instructor
New Orleans Culinary & Hospitality Institute
Buttermilk pancakes are a classic, made light and fluffy when the acid in the buttermilk interacts with the baking powder and baking soda. Sour cream and whipped egg whites lighten up the batter even more and a red raspberry syrup adds a touch of sweetness to the finished pancakes. Frozen berries make it easy to prepare the syrup year ‘round.
2 cups all-purpose flour
1 tbsp. sugar
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
2 eggs, separated
1½ cups buttermilk
1 cup sour cream
4 tbsp. butter, melted, plus more for cooking
1 cup cane syrup or maple syrup
1 cup frozen red raspberries
- In large mixing bowl, combine flour, sugar, salt, baking powder and baking soda; whisk to combine.
- In a separate clean mixing bowl, place egg whites. With mixer at high speed, whip egg whites until still peaks form.
- In medium bowl, combine egg yolks with buttermilk, sour cream and melted butter. Fold buttermilk mixture into dry ingredients until nearly incorporated; fold in beaten egg whites and continue to fold, making long, smooth strokes so you don't deflate the egg whites, until just combined. The batter will still be a bit lumpy.
- In a griddle or skillet over medium heat, melt a thin slice of butter. When it stops foaming, use a ladle (or ice cream scoop) to measure batter onto hot pan in whatever size you'd like. Be careful not to overcrowd the pan.
- When small bubbles form on the top of pancake, it's ready to flip. Flip and continue cooking until sides of pancakes look dry and fluffy.
- Meanwhile, prepare syrup: In small saucepan, combine the cane syrup and frozen raspberries. Bring to a boil over medium-high heat; reduce the heat to medium. Continue cooking, stirring frequently, for about 5 minutes or until sauce thickens.
- Set syrup aside to cool slightly before serving. Serve pancakes warm, topped with syrup and butter.
Photo courtesy of Washington Red Raspberry Commission