Raspberry Pancakes with Speculoos Cookie Butter Maple Syrup
You'll hop out of bed to enjoy this delicious treat!
Serves: 7-8 medium sized pancakes
- ¾ cup all-purpose flour
- 1 1.2 oz bag of freeze dried raspberries, (you won't be using it all)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- 1 large egg, lightly beaten
- 1 cup buttermilk
- 3 tablespoons unsalted butter, melted
- Fresh raspberries to garnish
- 3 tbsp Speculoos cookie butter
- ½ cup maple syrup
- Using a blender, food processor or coffee grinder, pulverize the entire bag of freeze dried raspberries until it resembles flour.
- In a large bowl whisk together the flour, ¼ cup of the raspberry dust, baking powder, baking soda, salt, and sugar.
- In a separate bowl whisk together the egg, buttermilk, and melted butter.
- Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once, and stir just until combined. The batter should have some small lumps, so don't overmix.
- Heat a frying pan or griddle over medium-high heat and lightly brush the pan with melted butter or oil.
- Using a small ladle or scoop, pour about ¼ cup of pancake batter onto the hot pan, spacing the pancakes a few inches apart. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).
- Repeat with remaining batter, brushing the pan with melted butter or oil between batches.
- To make the Speculoos cookie butter maple syrup, whisk together the Speculoos and maple syrup.
- Serve immediately with butter, Speculoos cookie butter maple syrup, and fresh raspberries.