Did you know there is an island in the state of Oregon? I sure didn’t. During my first visit here in 2009, I learned about Sauvie Island by going berry picking in the 100 degree heat of July. They have blueberries, strawberries, blackberries, marionberries, raspberries, etc. and many varieties of each.
Fast forward to 2011 and I still can’t get enough berries in July!I picked 15lbs of Tulameen raspberries and began to run out of space in the fridge for them – I needed a solution – STAT!
So what else to make on a lazy summer Saturday morning when I can’t sleep in no matter what? Make Raspberry Syrup over Buttermilk Pancakes!
After tasting the tart yet still sweet raspberry syrup over those light ‘n fluffy pancakes, I may just have to rethink maple syrup’s role in my pantry… It. Was. That. Good. Can’t wait to see what other recipes I can find for this wonderful berry!
Here are both recipes, from Food & Wine:
5 cups fresh raspberries
¼ cup of water
1 ½ cups sugar
In a non-stick saucepan, combine the raspberries and the water. Lightly crush the berries against the side of the pan, then cover and bring to a boil over high heat. Strain the raspberries into a bowl, pressing down on the berries.
Wipe out the pan and pour in the raspberry liquid. Stir in the sugar, bring to a boil over high heat and cook. Skim the surface and stir until the sugar dissolves, about 1 minute. Serve warm.
The sauce can be refrigerated for up to 1 week or frozen for up to 1 month.
Makes about 1 ½ cups.
1 ½ cups unbleached all-purpose flour
2 tsp. baking soda
¾ tsp salt
2 cups buttermilk
6 Tbsp. unsalted butter, melted
2 large egg yolks
2 egg whites
Fresh raspberries for garnish
While making the batter, heat a griddle on medium-low heat. In a medium bowl, stir together the flour, baking soda and salt. In separate large bowl, combine the buttermilk, butter, and egg yolks.
In another medium bowl, beat the egg whites until stiff peaks form. Add the dry ingredients to the buttermilk mixture and stir just until combined. Using a rubber spatula, gently fold the beaten egg whites into the batter just until combined.
Heat a lightly buttered griddle. For each pancake, gently spread the batter on the hot surface to form a 4-inch circle. Cook over moderately-low heat until the top pops the bubbles, about 2 minutes. Flip the pancakes and continue cooking until golden about 1 minute longer. Transfer to a large plate and keep warm while the other pancakes cook.
Serve with Raspberry Syrup for a wonderful weekend breakfast.
Makes 4-6 servings – I halved the recipe to make exactly enough for 2 people.