Ingredients:
- 250g All-purpose flour
- 2 tbsp Granulated sugar
- 1.5 tsp Baking powder
- 0.5 tsp Baking soda
- 0.5 tsp Fine sea salt
- 350ml Low-fat buttermilk
- 1 Large egg
- 45g Unsalted butter, melted and cooled
- 1 tsp Pure vanilla extract
- 175g Fresh raspberries
- 120g Powdered sugar
- 2 tbsp Whole milk
- 0.5 tsp Food-grade rose water
- 1 drop Pink food coloring
Instructions:
- Whisk together the flour, granulated sugar, baking powder, baking soda, and sea salt in a large mixing bowl.
- In a separate jug, whisk the buttermilk, egg, vanilla, and melted butter.
- Pour the wet ingredients into the dry ingredients. Gently fold until just combined — lumps are okay! Over mixing creates tough pancakes.
- Heat your pan over medium heat. Lightly grease with a tiny bit of butter or oil.
- Scoop about 1/4 cup of batter onto the pan. Immediately press 4-5 raspberries into the wet top.
- Wait about 3 minutes until bubbles appear and the edges look matte. Flip carefully.
- Cook for another 1-2 minutes until golden and springy to the touch.
- While the pancakes stay warm in a low oven, whisk the powdered sugar, milk, rose water, and coloring until velvety.
- Stack the pancakes high, drizzle with the pink rose glaze, and scatter a few extra berries on top.