The raspberries are starting to kick into high gear. I’m yet not harvesting enough in any given two day period – which is as long as I can keep them before I start snacking on them — to make a pie or other berry-laden dessert.
I do have enough to significantly embellish muffins or pancakes, which is what I did this morning.
Raspberries grow on thorny sprays of branches. Ripe ones hide under the foliage. To make sure I find all the ripe ones before they mold or rot, I have to inspect the plant from many angles: pushing away branches, lifting leaves and getting behind the plant. With careful inspection, I filled a 6 ounce ramekin with berries in 5 minutes.
I only wash the berries just before using them; otherwise the rotting process is hastened.
My favorite pancake recipe comes from The Joy of Cooking
.
1 1/2 cups flour
1 tsp. salt
3 tbs. sugar
1 tbs. baking powder
1½ cup milk
2 eggs, lightly beaten
3 tbs. melted butter
Butter for cooking as needed.
1. Sift dry ingredients together into a bowl and make a well in the center.
2. Mix wet ingredients. Pour into well of dry ingredients. Mix until just incorporated.
3. Heat pan over medium heat. Add butter. Ladle in about 2 oz. of batter per pancake. Cook for about 3 minutes. Flip, continue cooking. Serve immediately, or keep warm in a 200 oven until ready to serve.
For the raspberry pancakes, I dot each spoon of batter with berries.
When I’ve finished making all the pancakes, I add the remaining berries to the pan along with some maple syrup.
I pour the berry-syrup over the pancakes just before serving.
Garden to Table: 30 minutes