Pancakes with Berries and Powdered Sugar
Fluffy homemade pancakes topped with fresh raspberries and a dusting of powdered sugar, finished with a mint leaf for a touch of freshness.
- Total time
- 25 min
- Servings
- 2
- Calories
- 450
- Protein
- 12g
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons butter
- 1 cup raspberries
Instructions
- 1
In a large bowl, whisk together the 1 cup flour, 2 tsp baking powder, 2 tbsp sugar, and 1/2 tsp salt until combined.
- 2
In a separate bowl, beat the 1 egg, then whisk in the 1 cup milk and 2 tbsp melted butter until smooth.
- 3
Pour the wet ingredients into the dry and stir until just combined; a few lumps are fine—do not overmix.
- 4
Heat a lightly buttered griddle or skillet over medium heat. Pour 1/4 cup batter per pancake and cook until bubbles form on top, about 2-3 minutes.
- 5
Flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with remaining batter.
- 6
Stack the pancakes on plates, top with the 1 cup raspberries, and dust generously with powdered sugar. Garnish with mint leaves if you have them.
Tools you’ll need
- mixing bowls
- whisk
- griddle or skillet
- spatula
- measuring cups and spoons
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