Preparation Method
- Make the pancakes: Whisk flour, cornstarch, sugar, baking powder, salt and baking soda in a large bowl. In another bowl, whisk milk, sour cream, eggs, butter and vanilla together. Add wet ingredients to dry ingredients and whisk to form a thick batter. Let batter rest for 5 minutes.
- Macerate the raspberries: Muddle raspberries, sugar and salt together in a small bowl. Fold the raspberry mixture into batter.
- Heat the griddle to 350°F (180°C). Ladle a heaping 1/3 cup (75 grams) of batter onto the skillet, spreading into a 4-inch round; repeat to make additional pancakes. Cook until pancakes are golden on bottom and bubbly on top, 4 minutes. Turn pancakes. Cook until undersides are golden and batter is cooked through, 3 to 4 more minutes. Transfer to plates and repeat with batter twice more to make 8 additional pancakes. Serve pancakes 3 to a plate while warm with raspberries, butter and maple syrup, if desired.
Variations
CHOCOLATE-CHOCOLATE CHIP PANCAKES
Make as directed. Substitute ½ cup (43 grams) Dutch process cocoa powder for ½ cup of the flour and 2 cups (296 grams) milk chocolate or dark chocolate chunks for macerated raspberries, plus more chocolate chunks to serve. Add 2 tablespoons (30 grams) more sugar to batter.
ALMOND BUTTER-BANANA PANCAKES
Make as directed. Substitute 1½ cups (282 grams) chopped bananas and ½ cup (72 grams) chopped almonds, plus more almonds to serve, for macerated raspberries. Add ¹/³ cup (85 grams) almond butter to batter.
Pro Tip
You can use any small berries, such as blueberries, chopped strawberries or even pomegranate seeds.
