Pancakes with Raspberry Sauce

I make pancakes every Saturday for my kids... it's a tradition. This morning my son wanted to help make the pancakes and he wanted a berry sauce instead of regular syrup. We had a fun time cooking side by side. I was impressed with his steady hand while he mixed the pancake dough (especially for a two year old). We created a very delicious breakfast - more importantly, we had a great time together. The pancakes were light & fluffy with a touch of vanilla and the raspberry sauce was sweet and tart - a perfect combination!

Pancakes:

• 1 cup of flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp white sugar

Combine all dry ingredients together and mix thoroughly.

• 1 cup of milk
• 1 egg
• 2 tbsp canola oil
• 1/2 tsp vanilla

Whisk wet ingredients in a separate bowl then slowly combine into dry ingredients, mixing thoroughly (there should be some lumps). Heat a bit of butter in a skillet or griddle, over medium heat. Once hot, add a ladle full of pancake dough to the pan and cook for a few minutes; once you see bubbles forming on top of the pancakes, flip. Cook for another 1-2 minutes until done. Serve with fresh raspberry sauce or hot maple syrup. Enjoy!

Raspberry sauce:

• 1 cup of frozen raspberries
• 1 1/2 tbsp sugar
• 1 tsp lemon zest, chopped finely
• 1-2 tbsp water

Combine ingredients in a small pan over medium heat. Cook until raspberries have melted down and thickens slightly.

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