A perfectly pink & very pretty pancake stack ~ topped with homemade whipped cream, honey & fresh berries.
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This gorgeous recipe is courtesy of Peaches and Company.
A note from Allison @peaches.and.company – “We were first introduced to this brand by one of our best friends – And my goodness we fell in love with the gourmet yet ‘made at home’ taste and feel. Being in the kitchen is a family experience and these mixes make whipping up a flavourful brunch memorable.”
If you are unfamiliar with Allison, you can view her instagram page here. We love following her bright and uplifting content as she shares her latest paintings, furniture, crafts, baking and other projects.
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Yield
6-8 pancakes
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Yield
6-8 pancakes
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
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Ingredients
- 1 cup Jane with a Why mix
- 2/3 cup milk
- 1 egg
- 2 tbsp melted butter
- 1/4 cup pureed raspberries
Toppings:
- Local Honey
Or Browned Butter Honey Sauce (to drizzle) - Fresh berries
- Homemade whipped cream
Directions:
- Preheat lightly greased griddle to 375°F or a medium high heat.
- In a bowl blend together milk, egg, melted butter, and pureed raspberries.
- Using a whisk or wooden spoon, gently blend 1 cup of Jane with a Why Mix into the wet ingredients. Do not over mix. Some small lumps are ok – makes them fluffy!
- Allow the batter to rest & rise for 5-10 minutes.
- Ladle a scoop of batter onto the hot griddle & form the pancake. Repeat to fill the pan! Sizzle until golden brown & bubbling, then flip to cook the other side.
- Serve hot! Garnish with homemade whipped cream, a drizzle of honey, and fresh berries.
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