Again, I’m a day late. But I’m here with another weekly recipe, and again a breakfast one! My friend Evan and I concocted these recently in his amazing kitchen in Long Island.
Ingredients you will need:
Pancake batter
Fresh raspberries or raspberry jam
2 eggs
an egg poaching skillet or something of the like
Start by mixing your pancake batter. Pre grease your skillet and pour 1 tablespoon at a time into each pouch, then place a raspberry or teaspoon of jam into the CENTER of each ball, then another 1/2 tablespoon on top.
Flip each ball with skewers after about 3 minutes, then let cook for another 3 minutes or so until evenly browned.
Make your next batch, let cool, then serve with whipped cream and maple syrup.
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EffortlessCool 
wow, looks amazing! so much better than regular sized pancakes 😛
definitely!
These look so yummy( &cute )! Will try it for a nice breakfast treat 🙂
let me know how they turn out! XO
Love the idea of mini pancakes stuffed with berries! Thanks!
welcome! 😀
omg the fat girl in me just had a baby! ok so little known fact about me but Raspberry is my favorite food. I know i know raspberry is a fruit in all but shes mine and i love her and these babies have just made you my hero
Sunnie
(.=
hahah thanks! Raspberry is deffffinitely my favorite too! I’m making raspberry macaroons soon <333
YUM!! These look amazing! I could probably eat 18 of them! Ha! This yummy recipe will be featured June 14th at thebreakfasthub.com 🙂
These look delicious! But the list of ingredients includes 2 eggs — where do they go? Add them to the pancake batter?