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:
Fresh raspberries or raspberry jam
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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