For the pancake batter:
- 1/2 cup raspberry purée
- 1/2 cup whole milk
- 2 large eggs
- 2 cups self-raising flour
- 1/3 cup pure maple syrup (preferably amber syrup for its rich taste)
- Pinch of salt
- 1 tsp baking powder
For the maple coulis:
- 1 cup fresh raspberries
- 1/8 cup pure maple syrup (preferably golden colour for its delicate flavour)
- Sift the self-raising flour, baking powder and salt into a large bowl.
- In a separate bowl or jug, whisk together the raspberry purée, maple syrup and eggs.
- Pour the egg mixture into the flour and using a whisk, beat until you have a smooth batter.
- Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
- Heat a non-stick frying pan over a medium heat and add a little bit of oil.
- Add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick, but this is how it should be.
- Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm/1½cm in thickness.
- Repeat until all the batter is used up.
To make the maple and raspberry coulis:
- Blend the raspberries and maple syrup together until fully mixed and then pour into a pouring jug.
- Stack 3–4 pancakes in the middle of a plate, add few fresh raspberries then pour the coulis and additional maple syrup on top.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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