hellyeahrecipes:

Raspberry Pancakes

• 1 cup flour
• 1 cup barley flour (or whole wheat flour will be fine, too)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup raspberry puree
• 1/2 cup light brown sugar
• 1 teaspoon vanilla extract
• 1/3 cup yogurt
• 1 cup milk
• 1 egg
• 3 tablespoons butter, melted (plus a little more for the pan)

1. Stir together the flours, baking powder and salt in a large mixing bowl. Set aside. Put the raspberries in a blender and blend on medium speed until smooth and liquidy (if you are starting with fresh raspberries, add a little of the milk). Next add the brown sugar, vanilla, yogurt , milk, egg and butter to the blender. Pulse until completely smooth. Fold the wet mixture into the dry, stirring slowly and stopping when evenly combined (try not to over mix the batter; it helps to keep the pancakes fluffy).
2. In a large pan, melt a little butter and pour about 1/3 cup batter for each pancake. Wait until bubbles appear then flip. Cook another minute or so. When all pancakes are finished, cut with a cookie cutter to desired heart shape. Keep warm in a 200° oven until ready to serve.

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