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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Buttermilk Pancakes with Raspberry Sauce Recipe

Brought to you by River View Inn B&B

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Ingredients:
Pancakes:

2 1/2 cups flour
1/4 cup sugar
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 1/4 cups buttermilk
2 cups sour cream
2 large eggs
4 tsp vanilla

Raspberry Sauce:

2 1/2 cups frozen raspberries
1/3 cup sugar
1/3 cup water

Instructions:
Pancakes: Mix dry ingredients in large bowl. Mix buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy. Do not overmix or pancakes will be tough.

Heat griddle over moderate heat. Grease as neccessary. Ladle onto griddle, spacing 2" apart. Cook until bubbles break on surface. Turn over and cook until bottoms are brown. Serve with butter and raspberry sauce (recipe follows).

Raspberry sauce:

Combine ingredients in heavy, small saucepan. Simmer over medium heat, stirring often, about 10 minutes, or until it thickens slightly. Strain sauce through sieve to remove seeds. Serve warm with pancakes.

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