- Raspberry Chocolate Chip Pancakes
- Raspberry Topped Lemon Muffins
- Raspberry Truffle Wedges
Raspberry Chocolate Chip Pancakes
¼ cup unsalted butter
¾ cup plus 3 tbsp. milk
1 large egg
1 cup flour
2 tsp. baking powder
¼ tsp. salt
1 cup raspberries
½ cup semisweet chocolate chips (add less if you don’t want pancakes too
sweet)
pure maple syrup, heated
In a small saucepan melt 2 tbsp. butter over moderately low heat, stirring. Stir
in milk and heat until just warm. Remove pan from heat. In a bowl whisk
together milk mixture and egg. In another bowl sift together flour, baking
powder, and salt and stir in egg mixture until just combined. Gently stir in
raspberries and chocolate chips.
Preheat oven to 200 degrees. Heat griddle over moderate heat until hot
enough to scatter a drop of water over the surface. Add 1 teaspoon butter and
with a metal spatula spread over griddle. Working in batches, drop ¼ cup of
batter onto griddle to form pancakes about 4 inches in diameter and cook until
bubbles appear on surface and undersides are golden brown, about 2 minutes.
Flip pancakes with spatula and cook until undersides are golden brown and
pancakes are cooked enough. Transfer pancakes as cooked to and oven proof
platter and keep warm, uncovered, in oven. Make more pancakes with
remaining butter and batter in same manner. Serve pancakes with syrup.
Raspberry Topped Lemon Muffins
From Bon Appetit July 2006
1 ¼ cups sugar, divided
4 tsp. finely grated lemon peel
2 cups all purpose flour
2 ½ tsp. baking powder
¾ tsp. salt
½ cup unsalted butter at room temperature
1 large egg
1 cup buttermilk
2 tsp. vanilla extract
1 ½ half pint containers fresh raspberries
¼ cup whipping cream
Preheat oven to 375 degrees. Line 14 standard muffin cups with paper liners.
Mash ¼ cup sugar and lemon peel in a small bowl until sugar is slightly moist.
Whisk flour, baking powder and salt in a medium bowl to blend. Using electric
mixer, beat remaining 1 cup sugar and butter in a large bowl until smooth.
Beat in egg. Beat in buttermilk, then vanilla and half of lemon sugar. Beat in
flour mixture.
Divide batter among muffin cups. Top each muffin with 4 raspberries. Bake
muffins until lightly browned on top and tester inserted into center comes out
clean, about 35 minutes. Brush tops of muffins lightly with cream; sprinkle
with remaining lemon sugar and cool.
¼ cup unsalted butter
¾ cup plus 3 tbsp. milk
1 large egg
1 cup flour
2 tsp. baking powder
¼ tsp. salt
1 cup raspberries
½ cup semisweet chocolate chips (add less if you don’t want pancakes too
sweet)
pure maple syrup, heated
In a small saucepan melt 2 tbsp. butter over moderately low heat, stirring. Stir
in milk and heat until just warm. Remove pan from heat. In a bowl whisk
together milk mixture and egg. In another bowl sift together flour, baking
powder, and salt and stir in egg mixture until just combined. Gently stir in
raspberries and chocolate chips.
Preheat oven to 200 degrees. Heat griddle over moderate heat until hot
enough to scatter a drop of water over the surface. Add 1 teaspoon butter and
with a metal spatula spread over griddle. Working in batches, drop ¼ cup of
batter onto griddle to form pancakes about 4 inches in diameter and cook until
bubbles appear on surface and undersides are golden brown, about 2 minutes.
Flip pancakes with spatula and cook until undersides are golden brown and
pancakes are cooked enough. Transfer pancakes as cooked to and oven proof
platter and keep warm, uncovered, in oven. Make more pancakes with
remaining butter and batter in same manner. Serve pancakes with syrup.
Raspberry Topped Lemon Muffins
From Bon Appetit July 2006
1 ¼ cups sugar, divided
4 tsp. finely grated lemon peel
2 cups all purpose flour
2 ½ tsp. baking powder
¾ tsp. salt
½ cup unsalted butter at room temperature
1 large egg
1 cup buttermilk
2 tsp. vanilla extract
1 ½ half pint containers fresh raspberries
¼ cup whipping cream
Preheat oven to 375 degrees. Line 14 standard muffin cups with paper liners.
Mash ¼ cup sugar and lemon peel in a small bowl until sugar is slightly moist.
Whisk flour, baking powder and salt in a medium bowl to blend. Using electric
mixer, beat remaining 1 cup sugar and butter in a large bowl until smooth.
Beat in egg. Beat in buttermilk, then vanilla and half of lemon sugar. Beat in
flour mixture.
Divide batter among muffin cups. Top each muffin with 4 raspberries. Bake
muffins until lightly browned on top and tester inserted into center comes out
clean, about 35 minutes. Brush tops of muffins lightly with cream; sprinkle
with remaining lemon sugar and cool.
Raspberry Recipes
Raspberry Truffle Wedges
½ cup butter or margarine
6 squares semisweet chocolate, chopped
3 eggs
2/3 cup sugar
1 tsp vanilla extract
¼ teaspoon salt
2/3 cup all purpose flour
GLAZE:
¼ cup butter or margarine
2 squares semisweet chocolate
2 squares unsweetened chocolate
2 teaspoons honey
SAUCE:
2 cups raspberries
2 tablespoons sugar
Whipped cream (optional), raspberries & mint for garnish
In a double boiler, melt butter and chocolate; stir until smooth. Cool for 10
minutes. In a mixing bowl beat eggs, sugar, vanilla and salt until thick – about
4 minutes. Blend in chocolate mixture. Stir in flour; mix well. Pour into greased
and floured 9-inch springform pan. Bake at 350o for 25-30 minutes or until a
toothpick inserted near the center comes out clean. Cool completely on a wire
rack.
Combine glaze ingredients in a saucepan; cook and stir over low heat until
melted and smooth. Cool slightly. Run a knife around the edges of the
springform pan to loosen; remove cake to serving plate. Spread glaze over the
top and sides; set aside. For sauce, puree the raspberries in a blender or food
processor. Press through a sieve if desired; discard seeds, stir in sugar; chill
until serving. Spoon sauce over individual servings. Garnish with whipped
cream, raspberries, and mint if desired.
½ cup butter or margarine
6 squares semisweet chocolate, chopped
3 eggs
2/3 cup sugar
1 tsp vanilla extract
¼ teaspoon salt
2/3 cup all purpose flour
GLAZE:
¼ cup butter or margarine
2 squares semisweet chocolate
2 squares unsweetened chocolate
2 teaspoons honey
SAUCE:
2 cups raspberries
2 tablespoons sugar
Whipped cream (optional), raspberries & mint for garnish
In a double boiler, melt butter and chocolate; stir until smooth. Cool for 10
minutes. In a mixing bowl beat eggs, sugar, vanilla and salt until thick – about
4 minutes. Blend in chocolate mixture. Stir in flour; mix well. Pour into greased
and floured 9-inch springform pan. Bake at 350o for 25-30 minutes or until a
toothpick inserted near the center comes out clean. Cool completely on a wire
rack.
Combine glaze ingredients in a saucepan; cook and stir over low heat until
melted and smooth. Cool slightly. Run a knife around the edges of the
springform pan to loosen; remove cake to serving plate. Spread glaze over the
top and sides; set aside. For sauce, puree the raspberries in a blender or food
processor. Press through a sieve if desired; discard seeds, stir in sugar; chill
until serving. Spoon sauce over individual servings. Garnish with whipped
cream, raspberries, and mint if desired.
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