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Chloe’s Raspberry Buttermilk Pancakes

From the kitchen of Jean-Georges Vongerichten.

This is the original recipe, I altered it substantially and it still turned out well.


¾ cup flour (I used whole wheat pastry)
½ tsp salt
1 tsp baking soda
1 egg
1 cup buttermilk (I used unsweetened almond milk with lemon juice)
3 tbsp butter, melted

Raspberry Topping
1 tbsp butter
1 tbsp water
1 tbsp sugar
2 cups raspberries (blueberries, blackberries or all three)

Apple Topping
1 tbsp butter
1 tbsp honey
2 apples, cut into eighths (pears or both)
2 tbsp water


1. Combine flour, salt, baking soda.
2. In a separate bowl, whisk the egg with the buttermilk.
3. Pour the buttermilk mixture into the flour mixture. Mix gently to combine.
4. Add the butter and mix gently. The batter should be combined but lumpy. Let the batter rest for 5 minutes.
5. Warm a skillet over medium heat (if you use whole grains ,use a slightly lower temperature). Pour the batter to make a pancake of your desired size. When the batter bubbles on top, the pancake should be flipped.

Raspberry Topping
1. Place butter, water and sugar in a saucepan over high heat. Bring to boil.
2. Add the raspberries and warm them through until they are soft.

Apple Topping
1. Melt the butter in a saute pan with the honey.
2. Add the apple slices to the pan in one layer. Saute until caramelized and soft.
3. When caramelized, remove the apples.
4. Deglaze the pan with the water and combine this liquid with the apples.

Published by mephit on