Dainty Raspberry Pancakes

Dainty Raspberry Pancakes
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Dainty Raspberry Pancakes
Print Recipe
Servings Prep Time Cook Time
20small pancakes 15minutes 5minutes
Servings Prep Time
20small pancakes 15minutes
Cook Time
5minutes
Ingredients
Servings: small pancakes
Units:
Ingredients
Servings: small pancakes
Units:
Instructions
  1. Make pancake batter and set aside.
  2. Beat the whipping cream in a small mixing bowl until soft peaks form.
  3. Add 1 tablespoon balsamic vinegar and the sweetened condensed milk to the whipping cream and beat gently to combine thoroughly. Set aside or refrigerate.
  4. Heat olive-oil in a large frypan or griddle. Drop tablespoonfuls of batter onto the pan and cook till golden brown – about 2 minutes. Flip and cook for one more minute or until golden.
  5. Remove pancakes from pan and onto serving plates. Drizzle lightly with balsamic vinegar. Drop a dollop of the raspberry sweet cream over the pancake and top with a fresh raspberry.
Recipe Notes

This recipe uses Frescolio's Blood Orange Infused EVOO and Raspberry Dark Balsamic Vinegar. You could also try any of the following EVOOs or balsamic vinegars for a different taste: