Vermont Localvore Recipes

SEARCH RECIPES

Keyword

Exact phrase

All words (AND)

Any word (OR)

CATEGORIES

	Appetizer
	Beverages
	Grains
	Cheeses and Dairy
	Salads
	Vegetables
	Poultry
	Meats
	Seafood
	Wild Edibles
	Fruits
	Desserts
	Breads
	Holiday Foods
	Canning/Preserving

SUBSCRIBE RECIPES

Email Address

Subscribe

Unsubscribe

RECIPE

Buttermilk Raspberry Pancakes

How local is this dish?	Local with Marco Polo exceptions
Which season is this recipe best for considering availability of ingredients?	Summer

Category	Breads
Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local	Serves 4. From Pete's Greens.

Add To Favorites	Post Comments
Email Recipe To A Friend	Print This Recipe

Ingredients :

2 cups whole milk

1 TB cider vinegar

2 cups whole-wheat pastry flour
1/4 cup yellow cornmeal
1/4 cup maple sugar (you can use maple syrup, but cut back 2 TB on the milk)
2 tsp baking powder
2 tsp baking soda
1 tsp salt

2 cups plain whole-milk yogurt
2 large eggs, lightly beaten
3 TB unsalted butter, melted and cooled

Additional butter for greasing griddle

1 pint raspberries

How to Prepare :

Mix the vinegar into the milk and set aside for 5 minutes. In a large bowl, whisk together all of the dry ingredients. In a medium bowl, whisk to combine the milk/vinegar mixture, yogurt, eggs and butter. Whisk the wet ingredients into the dry until only a few small lumps remain, being careful to not over mix.

On a griddle or pan preheated over medium heat, melt butter. Ladle pancake batter onto griddle (about 1/3 cup batter for each pancake), then immediately sprinkle each pancake with about 5 - 6 raspberries. Cook until bottom of pancake is lightly browned and bubbles have formed on the tops. Flip and cook until bottoms are golden. Serve warm with more yogurt and fresh raspberries or strawberry sauce.

Rate This Recipe (0)

Added on

02, Sep 2008

Localvore News

There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org