Raspberry Pancakes

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• Extra butter or oil for cooking
• Maple syrup and additional raspberries for serving

Instructions

1. Prepare the Dry Ingredients:
   • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Prepare the Wet Ingredients:
   • In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.
3. Combine Wet and Dry Ingredients:
   • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
4. Add Raspberries:
   • Gently fold in the raspberries.
5. Cook the Pancakes:
   • Heat a griddle or large non-stick skillet over medium heat and lightly grease with butter or oil.
   • Pour ¼ cup of batter for each pancake onto the griddle.
   • Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes.
   • Flip and cook for another 2-3 minutes, until golden brown and cooked through.
6. Serve:
   • Serve the pancakes warm with maple syrup and additional raspberries on top.