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sauce raspberries honey liqueur vanilla ice cream egg butter milk flour salt sugar baking powder syrup
Viewed: 0 - Published at: 5 months agoIngredients
- Sauce
- 1 pint raspberries, if frozen thawed
- 2 tablespoons honey, liquid
- 2 tablespoons Cointreau liqueur (optional) or 2 tablespoons Grand Marnier (optional)
- 6 scoops vanilla ice cream, frozen (optional)
- Pancakes
- 1 egg
- 2 tablespoons melted butter
- 2/3 cup milk
- 1 cup flour
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 4 peach halves in syrup, fresh-peeled and finely chopped (Canned, drained and finely chopped)
Method
- Sauce Prepare sauce by placing all ingredients except for ice cream in blender.
- Reserve raspberry sauce and ice cream for garnish.
- Pancakes-6 Combine egg, butter and milk.
- In a seperate bowl add flour, salt, sugar and baking powder together.
- Quickly combine flour mixture to egg mixture.
- Heat griddle and butter lightly.
- Pour batter onto pan, when partially cooked add peaches to each pancake.
- Cook for 1 minute then turn.
- When pancakes are ready served garnished with ice cream scope and raspberry sauce.
