Carob Pancakes With Raspberry Sauce Recipe
Ingredients
| Whole wheat flour | 1/2 Cup (16 tbs) | |
| 3/4 cup unbleached white flour | ||
| Baking powder | 1 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Egg | 1 | |
| Buttermilk | 1 Cup (16 tbs) | |
| Butter | 1 Tablespoon, melted | |
| Honey | 3 Tablespoon | |
| 2 tablespoons Basic Carob Syrup | ||
| Vanilla extract | 1/2 Teaspoon | |
| Raspberry sauce | 2 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs) | |
| Honey | 1 Tablespoon | |
Directions
In a food processor or blender, combine whole wheat flour, unbleached white flour, baking powder, baking soda, egg, buttermilk, butter, 3 tablespoons honey, carob syrup, and vanilla.
Process until just mixed.
Refrigerate for at least 1 hour.
Stack on individual plates, pouring a little Raspberry Sauce between pancakes.
If desired, beat cream in a medium-size bowl, adding 1 tablespoon honey, until soft peaks form.
Process until just mixed.
Refrigerate for at least 1 hour.
Stack on individual plates, pouring a little Raspberry Sauce between pancakes.
If desired, beat cream in a medium-size bowl, adding 1 tablespoon honey, until soft peaks form.
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