2 cups flour
1 Tbsp. + 1 tsp. baking powder
1 tsp. salt
1/4 oil (I use olive)
2 cups milk
1+ cup raspberries
-Combine dry ingredients together.
-Add oil, milk, and eggs, and mix until well combined.
-Fold in raspberries gently.
-Heat griddle (I have a cast iron one) over medium heat. Ladle out batter. Cook on one side until the surface begins to bubble. Flip and cook until the underside is brown. You may need to flip both sides again to get them to the desired golden brown.
That's it! This has been my go-to pancake recipe (and waffle recipe) for a while. I actually doubled the original (which is what you see here) because it only made about 4 or 5, and this one makes 8-10 large pancakes. I guess the raspberries add extra height because these were much taller and fluffier. If you weren't already doing this, make sure to rinse your berries in 1 part apple cider vinegar and 10 parts water. Then pack them in single layers with a paper towel or napkin between them, and they will stay fresh for much longer!