Raspberry Lime Pancakes
Raspberry and lime and pancakes are a medley of flavors I never thought of putting together before. But let me tell you a secret: they’re great together. The sweetness of the raspberries is cut by the tangy acidity of the lime, all swirled together in a fluffy doughy circle of pan fried glory all topped off with a little homemade syrup. This breakfast was the perfect start to a perfect weekend.
I added the zest of a lime and some raspberry juice left over from my raw tart last week to the pancake batter from Isa Chandra Moskowitz’s recipe in her fabled Vegan with a Vengeance. She recommends this combination in a note at the bottom of the page, and Maddie and I decided to run with it, using the left over juice instead of fresh raspberries for a kick of red goodness.
(you can even see the tiny bits of lime zest in this photo!)
The syrup on top of the pancakes, however, was all my own. I combined the raspberry juice (about 3/4 cup left) with lime juice and some sugar, then heated it, letting it reduce into a tart and tangy topper to the sweeter pancakes beneath.
Tart and Tangy Raspberry Sauce (try it on ice cream, cakes, pies, and all other goodies)
3/4 cup raspberry juice
2 Tablespoons lime juice
1 Tablespoon raw turbinado sugar
Over low heat, combine ingredients and stir to incorporate. Heat until the sauce becomes slightly thickened and syrupy. Serve hot or cool, on desserts or pancakes of your own. Happy syruping!