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Ingredients
US|METRIC
6 SERVINGS
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Directions
- Place raspberries, water, sugar, lemon juice and Chambord in a small saucepan. Cook over medium heat until berries begin to break down and mixture begins to simmer. Add in cornstarch and mix with a spoon until dissolved. Continue to simmer for 5-10 minutes or until slightly thickened, stirring occasionally. Set aside.
- Place flour, sugar, baking powder and salt into blending pitcher of the KitchenAid® Pro Line® Cordless Hand Blender. Insert beater attachment into the motor body and mix dry ingredients on speed 1 for 3 seconds to combine.
- Add in the sour cream, half and half, eggs and vanilla, and continue beating on speed 1 for 10-15 seconds or until batter is well mixed. *There may be some small chunks remaining in the batter.
- Heat pancake griddle or pan over medium heat. Use a 1/4 cup measuring cup to measure batter into rounds onto the pan. Cook for 2-3 minutes per side or until sides are golden brown and centers are set. Serve with raspberry sauce.
- Tip: Keep pancakes warm in an oven set to 200 degrees until serving.
NutritionView More
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380Calories
Sodium
Fat
Protein
Carbs
Fiber
Calories380Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol100mg33% |
Sodium680mg28% |
Potassium320mg9% |
Protein9g18% |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate57g19% |
Dietary Fiber8g32% |
Sugars18g36% |
Vitamin A8% |
Vitamin C50% |
Calcium25% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.