Valentine Pancakes with Maple Raspberry Sauce 1-1/2 cups all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1-1/3 cups buttermilk 1 large egg, at room temperature, lightly beaten 3 tablespoons butter, melted Maple Raspberry Sauce: 3/4 cup seedless red raspberry jam 3 tablespoons maple syrup In a large bowl whisk flour, sugar, baking powder, baking soda and salt to combine. Make a well in the dry ingredients. In the well add the buttermilk, egg and butter. Stir to moisten. It will not be smooth. Grease and heat griddle over medium low heat. For each pancake, pour 1/4 cup of batter onto griddle Cook about 1-2 minutes, or until bubbles appear on the top of the pancakes. Turn and cook about 1-2 minutes more or until just cooked through. Repeat with remaining batter. With 3-inch heart-shaped cookie cutter, cut pancakes into hearts. For sauce: In medium microwavable bowl cook raspberry jam with maple syrup on high; stir to combine. Continue to heat in 30 second intervals, stirring to combine, until raspberry jam is melted
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