Or Whatever You Do · by Nicole Johnson★ 5.0
Blackstone Raspberry Pancakes
NUTRITION · PER SERVING30M COOK
CAL 21%·PRO 26%
CARBS 65G61% OF CAL
5G FIBER21G SUGAR39G OTHER
FAT 12G25% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Buttermilk pancakes loaded with fresh raspberries and topped with homemade raspberry sauce. Homemade and substantial, perfect for a special breakfast.
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Nutrition & ingredients
Ingredients
serves 12- 1-pint raspberries (can be frozen, but fresh is best)
- 1/2 cup water
- 1/2 cup sugar
- 1 teaspoon vanilla
- juice of 1 lemon
- 1 teaspoon corn starch
- 1 tablespoon cold water
- 5 eggs
- 1 1/2 cups milk
- 1/2 cup butter, melted
- 5 cups buttermilk
- 1 TBSP vanilla
- 5 cups flour
- 5 tsp baking powder
- 5 tsp baking soda
- 1/4 cup sugar
- 1 pint fresh raspberries
At a glance
PER SERVING · TIME 30M
CAL 21%·PRO 26%
CARBS 65G61% OF CAL
5G FIBER21G SUGAR39G OTHER
FAT 12G25% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 725mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 333mg
- Calcium
- 189mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 725MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.