Raspberries
Raspberries – following on from last month’s strawberries and keeping with the Irish Berry Season, this month we are all about Raspberries. I love their delicate texture and taste and are always delicious with good real chocolate. Their season doesn’t last as long and they don’t really get the exposure and excitement of their other berry family, so enjoy them while they last.
Chocolate & Raspberry Pancakes:
Ingredients
Method
- 4 free range eggs
- 80g Irish flour
- 30 cocoa powder
- 1tsp baking powder
- 20g caster sugar
- 100ml milk
- 2tsp Irish rapeseed oil
- 150g Irish raspberries
- Separate the eggs into 2 bowls. Add the flour, baking powder, cocoa, sugar and milk to the yolks and stir until smooth and creamy
- Whisk the whites into stiff peaks. Mix a 1/4 of the whites into the batter to loosen and then gently fold in the rest
- Heat a little oil in a nonstick frying pan over a low/medium heat. Cook 3 pancakes at a time, using a couple of tablespoons of batter for each one. (about the size of a saucer)
- Add a few raspberries to each pancake and cook until bubbles appear. Flip and cook for 2 minutes on the other side.
- Stack them on a plate and put more raspberries on top and around the plate, then drizzle with a little honey or maple syrup.
