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Raspberry Lemon Pancakes

1 cup sour cream
3 eggs
3 Tablespoons sugar
2 teaspoons lemon juice
1 Tablespoon lemon zest
2 Tablespoons melted butter
1/2 cup milk
1 cup flour
1 1/2 teaspoons baking powder
1/2 tsp. salt
1 cup fresh or frozen whole unsweetened raspberries

In a large bowl whisk together sour cream, eggs, sugar, lemon juice, lemon zest, melted butter and milk. Combine flour, baking powder and salt and add to sour cream mixture.

Ladle batter onto hot, buttered skillet or griddle. Sprinkle raspberries over each pancake. Turn when bubbles appear and bottom is browned. Cook other side until browned. Serve with butter and warmed maple syrup.

Makes about 12 pancakes.

 

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