Raspberry buttermilk pancakes

Another easy Sunday breakfast for kids. G loves to have pancakes with honey but the rest of us love to have with maple syrup. The original recipe asked for fresh blueberries but I just happened to have raspberry, so I used raspberries instead. Please feel free to use any berries that are available in your kitchen. These are the softest and fluffiest pancakes ever! I make these pancakes over and over. Yummy.

Raspberry buttermilk pancakes (modified from The cake bible, Rose Levy Beranbaum) Serve 4

• 170 g cake flour
• 3 tsp baking powder
• ¼ tsp salt
• 3 large eggs, separated yolks and whites
• 363 g buttermilk
• ¼ tsp cream of tartar
• 43 g unsalted butter, melted
• 200 g fresh raspberries

Preheat the griddle.

In the bowl whisk the flour, baking powder and salt until blend.

In small bowl beat the yolks and buttermilk to blend slightly.

In the mixing bowl beat the egg whites until foamy.  Add cream of tartar and beat until stiff peak form.

Add the yolk mixture to the flour mixture and mix lightly. Stir in the butter. Add the whites and fold in.

The griddle should be hot enough. Pour on the batter in 4-inches round. Quickly drop one berry onto each pancake. When golden brown, turn over and cook about 30 second on the other side.

Remove the pancakes to warm plate. Serve with honey or maple syrup.