Golden Pancakes with Raspberry Topping

Tomorrow ends one of the most unusual Februaries I've ever experienced. We have had a month with now rain...none at all. February is often the month with the most rain in the year, so to have none is not only amazing but a little scary. Instead we have had some days with fog in the morning, a few days with clouds all day, but mostly we have had sunshine.

Along with all that sunshine and the resulting warm weather have come the plum and almond trees, blooming like debs ready for a ball, all fluffy in shades of pink and white. Ditto the manolias. Spring bulbs bloomed early and the first flush are gone, replaced by the first tulips. The rosemary shrubs are covered with pale blue flowers when usually we get a sprinkling of blue flowers. My azalea is gorgeous, covered with fluffy, ruffly dark pink and white blossoms. It's like Easter in February...maybe I should be coloring eggs, too?

Not sure if it is related to the warm weather or not, but our Costco has had beautiful raspberries for weeks now. Recently I made pancakes for breakfast and topped them with a mixture of fresh raspberries cooked in a little water and sugar and almond extract. Very springlike! I used some maple syrup, too because I just love maple with pancakes. Went well together.

Golden Pancakes with Raspberry Topping
Elle's recipe
Serves 4

Pancakes

1¾ cups all-purpose flour
1 teaspoon salt
3 tablespoons sugar
1¾ teaspoon baking powder
1 egg plus three egg yolks, lightly beaten
3 tablespoons butter, melted and cooled slightly
1 cup milk

Sift together the dry ingredients. In another bowl  combine the egg and egg yolks, melted butter and milk.

Quickly, with a few strokes, stir the wet ingredient mixture into the dry mixture. If too thick, add up to ¼ cup additional milk. Lumps are OK. Also OK to use non-dairy milk and butter instead of regular, if desired.

Ladle batter on a hot, greased griddle. Turn when small bubbles appear around the edges. Cook until second side has browned. Repeat until batter is used up.

Raspberry Topping

1 pint fresh raspberries, washed and drained
1/4 cup water
1/4 cup sugar
1/8 teaspoon almond extract

In a small saucepan, over low-medium heat, gently heat all the ingredient together until mixture comes to a simmer, stirring occasionally. Let simmer 2 minutes, then remove from heat, stir, and let cool to warm and serve over a stack of pancakes.

Serves 4.