Pancakes with Berries and Powdered Sugar
Fluffy homemade pancakes topped with fresh raspberries and a dusting of powdered sugar, finished with a mint leaf for a touch of freshness.
- Total time
- 25 min
- Servings
- 2
- Calories
- 450
- Protein
- 12g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
In a large bowl, whisk together the 1 cup flour, 2 tsp baking powder, 2 tbsp sugar, and 1/2 tsp salt until combined.
Step 2
In a separate bowl, beat the 1 egg, then whisk in the 1 cup milk and 2 tbsp melted butter until smooth.
Step 3
Pour the wet ingredients into the dry and stir until just combined; a few lumps are fine—do not overmix.
Step 4
Heat a lightly buttered griddle or skillet over medium heat. Pour 1/4 cup batter per pancake and cook until bubbles form on top, about 2-3 minutes.
Step 5
Flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with remaining batter.
Step 6
Stack the pancakes on plates, top with the 1 cup raspberries, and dust generously with powdered sugar. Garnish with mint leaves if you have them.
Tools you’ll need
- mixing bowls
- whisk
- griddle or skillet
- spatula
- measuring cups and spoons
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
