Raspberry Pancakes with Honey Butter

Serves 4

Ingredients:

• ¾ cup milk
• 2 tablespoons melted unsalted butter
• 1 egg yolk
• 1 cup unbleached white flour
• 2 teaspoons baking powder
• 2 tablespoons sugar
• ½ teaspoon salt
• 1 egg white
• 1 cup fresh raspberries, picked over and washed (Note: Use 1 cup frozen blueberries or peeled and diced apples if raspberries are out of season)
• 1 stick unsalted butter, softened
• 2 tablespoons honey
• Maple syrup, optional

Directions:

In a medium mixing bowl, combine the milk, melted butter, and egg yolk. Stir to combine, then set aside. In a large bowl, mix the flour, baking powder, sugar, and salt. Slowly add the milk mixture to the flour mixture, stirring gently with a fork until well combined. Be careful not to overmix. In a small bowl, beat the egg white with an electric mixer until it is stiff. Gently fold it into the batter. Gently fold in the raspberries. Set aside.

Next, prepare the honey butter. Whip the butter and honey with an electric mixer for 1 to 2 minutes, until fluffy. Scrape the butter into a small crock and set aside. (This makes more than enough for the pancakes; reserve leftovers can be used on toast or English muffins.)

On a lightly greased nonstick skillet on medium heat, ladle batter to form three-inch circles. Cook about 20 to 30 seconds, until bubbles form around the edges. Flip the pancakes and continue to cook until they are golden brown on the other side, about 1 minute. Serve hot with the honey butter and maple syrup.

Audrey