Baked Raspberry Pancake

Baked Raspberry Pancake, a delicious and at the same time healthy breakfast with crunchy streusel topping with some fresh raspberries inside. It will fill up all your family members for a hearty day of work. This recipe is so easy and simple. You can also pack this dish for lunch to your kids. Enjoy Baked Raspberry Pancake for breakfast or snack without all the flipping! It’s sweet enough to eat on its own or drizzled with some maple syrup or honey! So try this baked raspberry pancake and share your comments!

You may also like Buttermilk Pancake and Crepes Recipe

Baked Raspberry Pancake

Furthermore, I would like to share some of my suggestions. Firstly, baked raspberry pancake is so simple and easy to make. It is also perfect when you are preparing for a crowd and when you simply don’t want to stand in your kitchen in the busy morning hours. Once it baked, cool it completely and then cut into individual servings. Place them in ziploc bags freeze them until your kids needed them. When they are ready to eat, microwave it for 90 seconds and pour some maple syrup over it and serve immediately. You can also add blueberries, bananas or even chocolate chips or whatever else you want to make it even better.

Baked Raspberry Pancake 2017-08-28 05:24:45

Serves 4    Baked Raspberry Pancake, a delicious and healthy breakfast with crunchy streusel topping with some fresh raspberries inside that will fill up your family.                             Print        Prep Time   00:20        Cook Time   00:45        Total Time   01:05

Prep Time   00:20        Cook Time   00:45        Total Time   01:05         For Pancake

1. 1&1/4 cup all purpose flour (165 g)
2. 1 tbsp white sugar
3. 1/2 tsp baking powder
4. 1/2 tsp baking soda
5. 1/4 tsp salt
6. 1 large egg, lightly beaten
7. 1 cup buttermilk
8. 1/4 cup low fat milk
9. 2 tbsp olive oil or melted butter
10. 1 tsp vanilla essence
11. 16 oz fresh raspberries          For Streusel Topping
12. 1/4 cup flour (30 g)
13. 2 tbsp white sugar
14. 1/4 tsp cinnamon powder
15. 2 tbsp COLD unsalted butter          Instructions
16. Preheat oven to 180 degrees C. Then butter and flour an 8-inch springform pan.
17. In a medium bowl, mix together the flour, sugar and cinnamon powder until combined.
18. Then cut the cold butter into small cubes and mix it in with the flour mixture using a fork until it becomes coarse crumbs and keep it in the refrigerator for further use.          For Pancake
19. In a wide bowl, combine flour, sugar, baking powder, baking soda and salt until combined.
20. In a separate bowl, whisk together lightly beaten egg, buttermilk, milk, olive oil or butter and vanilla essence until incorporated..
21. Add wet ingredients to dry ingredients by using a rubber spatula, mix until just combined. Don't over mix.
22. Then pour the batter into the prepared baking pan or dish.
23. Scatter fresh raspberries (wash properly and then pat dry with kitchen tissue) over the batter and top with the streusel which we kept in the refrigerator.
24. Place the pan in the preheated oven and bake it for about 45 mins or until it becomes golden brown in color and the edges begin to pull away from the sides of the pan.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Baked Raspberry Pancake

Serves 1
Prep Time: 00:20
Cook Time: 00:45
Total Time: 01:05

Ingredients

• 1&1/4 cup (165 g) all purpose flour
• 1 tbsp white sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1, lightly beaten large egg
• 1 cup buttermilk
• 1/4 cup low fat milk
• 2 tbsp olive oil or melted butter
• 1 tsp vanilla essence
• 16 oz fresh raspberries
• 1/4 cup (30 g) flour
• 2 tbsp white sugar
• 1/4 tsp cinnamon powder
• 2 tbsp, COLD unsalted butter

Instructions

• Preheat oven to 180 degrees C. Then butter and flour an 8-inch springform pan.
• In a medium bowl, mix together the flour, sugar and cinnamon powder until combined.
• Then cut the cold butter into small cubes and mix it in with the flour mixture using a fork until it becomes coarse crumbs and keep it in the refrigerator for further use.
• In a wide bowl, combine flour, sugar, baking powder, baking soda and salt until combined.
• In a separate bowl, whisk together lightly beaten egg, buttermilk, milk, olive oil or butter and vanilla essence until incorporated.
• Add wet ingredients to dry ingredients by using a rubber spatula, mix until just combined. Don't over mix.
• Then pour the batter into the prepared baking pan or dish.
• Scatter fresh raspberries (wash properly and then pat dry with kitchen tissue) over the batter and top with the streusel which we kept in the refrigerator.
• Place the pan in the preheated oven and bake it for about 45 mins or until it becomes golden brown in color and the edges begin to pull away from the sides of the pan.

By Santhi Therese
The Indian Claypot