Directions
1
RESERVE and SET ASIDE half of 1 package raspberries.
2
PLACE remaining 1 ½ packages raspberries into a medium saucepan.
3
ADD 1/4 cup granulated sugar.
4
ADD 2 tablespoons honey.
7
ADD 1 tablespoon lemon juice.
8
COOK over medium low heat for 20 – 30 minutes until most of the liquid has evaporated and STIR occasionally.
9
SET ASIDE raspberry jam to cool completely.
10
PREHEAT oven to 170°F.
11
LINE a baking sheet with parchment paper and PLACE baking sheet into oven.
12
PREHEAT a large skillet over medium heat.
13
PLACE 4 tablespoons unsalted butter into a separate, small skillet or saucepan.
14
COOK over medium heat and ALLOW butter to melt evenly and STIR occasionally using a wooden spoon or rubber spatula.
15
ALLOW butter to begin to foam and sizzle and STIR GENTLY to prevent burning or sticking.
16
CONTINUE to cook just until butter turns a deep golden brown color and gives off a nutty aroma. Do not overcook.
17
SET ASIDE browned butter to cool completely.
18
PLACE 3 large eggs into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
19
ADD 2 cups whole milk.
20
ADD 2 tablespoons granulated sugar.
21
ADD 1 teaspoon salt and ADD 1 teaspoon vanilla extract.
22
BEAT until completely combined and smooth.
23
ADD 1 ½ cups all-purpose flour and STIR just until combined. Do not over mix.
24
ADD browned butter and STIR just until combined. Do not over mix.
25
ALLOW batter to rest 10 minutes.
26
PLACE 1/2 cup heavy cream into a large bowl or the bowl of a stand mixer fitted with the whisk attachment.
27
WHISK on medium just until cream begins to hold bubbles.
28
ADD 2 tablespoons powdered sugar.
29
ADD 1/2 teaspoon vanilla extract.
30
WHISK on high until stiff peaks form.
31
REFRIGERATE whipped cream until needed.
32
SPRAY heated skillet lightly with cooking spray.
33
POUR about 1/3 cup batter into center of pan and TILT pan to distribute batter evenly across bottom of pan.
34
ALLOW pancake to cook 1 minute or until edges look dry.
35
FLIP pancake and COOK 30 seconds.
36
TRANSFER pancake to prepared baking sheet in oven.
38
REPEAT until all batter is used.
39
DIVIDE pancakes between serving plates.
40
SPREAD about 2 tablespoons raspberry jam onto center of each pancake.
41
FOLD edges of each pancake over jam.
42
DRIZZLE pancakes with remaining raspberry jam.
43
GARNISH pancakes with reserved fresh raspberries.
44
GARNISH pancakes with powdered sugar and whipped cream as desired.
