Raspberry Sour Cream Pancakes

I love raspberries!!! Whenever I see a recipe that calls for blueberries I will usually substitute the blueberries for raspberries.  Take these pancakes for example they were originally Blueberry Sour Cream Pancakes, but I used raspberries and oh boy are they delicious. Thick fluffy pancakes with a tart raspberry flavor.

Raspberry Sour Cream Pancakes

Ingredients:

• 2 1/4 cups all purpose flour
• 1 1/2 tablespoons granulated sugar
• 2 1/4 teaspoons baking powder
• 3/4 teaspoons baking soda
• 1 cup half and half
• 1 cup sour cream
• 2 eggs
• 3 tablespoons unsalted butter, melted
• 2 tablespoons unsalted butter, cold
• 1 cup frozen raspberries

Directions:

1. In a large bowl, whisk together the flour, sugar, baking powder and baking soda.
2. In another large bowl, whisk together the half and half, sour cream, eggs and melted butter.
3. Pour the wet ingredients over the dry and minx just until combined.
4. On a griddle, over medium heat, melt the cold butter.
5. Scoop 1/4 cup of the batter onto the hot griddle and sprinkle with raspberries. Cook until the bottom of the pancakes are golden brown, about 2-4 minutes. Flip the pancakes and cook on the other side until golden brown and cooked through.

Enjoy!!!

Notes:

I did not use all 2 tablespoons of cold butter at once, I cooked the pancakes in batches and used the butter as needed to coat my griddle.

Since these pancakes are thicker they take a bit longer to cook all the way through. 

Nutrition Facts
Servings: 5
Amount Per Serving
Calories: 496
Total Fat		26.9g
Saturated Fat		16.4g
Polyunsaturated Fat		0g
Monounsaturated Fat		5.4g
Trans Fat		0g
Cholesterol		160mg
Sodium		484.2mg
Potassium		107.7mg
Total Carbohydrates		13.9g
Dietary Fiber		1.8g
Sugars		10.1g
Protein		11g
Vitamin A 18.8% Vitamin C 0%
Calcium 135.2% Iron 12.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Damn Delicious.