Ingredients

  • 1 3/4 cups all purpose flour
  • 1/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2/3 cup sour cream
  • 1 cup half and half
  • 2 extra large eggs
  • 3 teaspoons vanilla
  • 2 pints raspberries
  • 1 tablespoon water
  • 1 tablespoon sugar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chambord
  • 1 teaspoon cornstarch

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Tip: Keep pancakes warm in an oven set to 200 degrees until serving.
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