How To Make Lemon Raspberry Pancakes With Fresh Raspberry Sauce …
How to Transition Back to "Real Clothes" with Comfortable Staple…
How to Make Chicken with Apples and Pears and Cheesy Potatoes | …
Why New York Times-Bestselling Thriller Writer Brad Meltzer Was …
Jennifer Tilly on Her Chucky Character Never Aging: "It's Really…
Family-Run Vietnamese Restaurant Lilly's Cafe Is Still a New Orl…
How to Make Corn Crème Brûlée | Richard Blais
How to Make Charred Radicchio Salad | Rachael Ray
How to Make Butter-Basted Ribeye Steaks | Richard Blais
How to Make Bucatini with Creamy Bacon and Onion Sauce | Rachael…
How to Make Parsnip Creamed Spinach | Richard Blais
Lady Gaga and Tony Bennett Surprise Rachael with a Sweet Note + …
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…
How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…
How to Make German Chocolate Cookies | Sunny Anderson
How to Make Chocolate-Hazelnut Puff Pastry Twists
How to Make Everything Puff Pastry Pigs in a Blanket
13-year-old Madeline and 11-year-old Anna Zakarian—daughters of Food Network host and celebrity chef Geoffrey Zakarian—share their recipe for Lemon Raspberry Pancakes with Fresh Raspberry Sauce from their debut cookbook.
Adapted from The Family That Cooks Together by Madeline and Anna Zakarian. Copyright © 2020 by Madeline and Anna Zakarian. Used with permission by Little, Brown and Company. All rights reserved.
- 1 pint fresh raspberries
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large eggs, whisked
- 2 cups buttermilk or goat milk kefir
- 2 tablespoons pure maple syrup, plus more for serving
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- Grated zest of 1 lemon
- 2 tablespoons avocado or other neutral oil, plus more for squeeze bottle
- 1 pint raspberries, washed
For the Fresh Raspberry Sauce, combine the raspberries, sugar, 1 tablespoon water, and lemon juice in a saucepan. Cook over medium heat, stirring, until the raspberries break down, the sugar dissolves, and the sauce is heated through, 5 to 7 minutes. Remove from the heat. Cool to room temperature to allow the mixture to thicken. Store in an airtight container for up to 5 days.
For the Lemon Raspberry Pancakes, sift the flour, baking powder, baking soda, and salt together in a medium bowl. In another medium bowl, whisk the eggs, buttermilk, maple syrup, melted butter, and vanilla. Add the wet ingredients to the dry and whisk until almost smooth. Strain the pancake batter through a fine-mesh strainer. Gently fold in the lemon zest.
Heat a large nonstick skillet over medium heat. Add the 2 tablespoons oil and tilt the pan to spread it around. Using a ¼-cup measure, drop batter into pan. Using a small squeeze bottle of avocado oil, drizzle a bit of the oil just on the outside edge around each pancake. Dot the surface of each pancake with several raspberries. Cook the pancakes until bubbles start to form and they look opaque, 3 to 5 minutes. Flip the pancakes and cook for 3 to 5 minutes more.
Remove the pancakes from the pan and serve immediately with maple syrup, raspberry sauce, and the remaining fresh raspberries.