lemon pancakes with raspberry sauce
Raspberry Sauce
12 ounces fresh raspberries
1/4 c granulated sugar
4 tsp fresh lemon juice
(optional: use raspberry pie filling or raspberry syrup)
Pancakes
1 C sour cream
2 Tbsp butter, melted
2 large eggs
2 Tbsp grated lemon zest
1 c fresh lemon juice
1/4 c milk, or more as needed
2 c flour
1 tsp baking soda
1 Tbsp baking powder
4 Tbsp sugar
Confectioners sugar, for serving
Grated lemon zest, for serving
To make raspberry sauce, puree raspberries, sugar and lemon juice in food processor. Rub the puree through a wire sieve into a bowl.
To make the pancakes, combine melted butter, sour cream, egg lemon zest, lemon juice, sugar and milk in a bowl and mix well. Add baking soda and allow to foam for a few minutes. Add flour and baking powder. Add more milk so the batter does not get too thick.
Preheat griddle. Grease lightly with Pam and pour pancake batter to desired size. Flip when bubbles have formed. Spread butter, garnish with confectioners sugar and grated lemon zest. Drizzle sauce/syrup.
