Baked Raspberry Pancake

Am I glad to see raspberries in all their plump and vibrant red glory back to the fruit section of Trader Joe's yesterday? They disappeared (went out of season) just when I needed them and every time I would go to the produce section of my favorite stores, I always check if they're back. So I saw them yesterday and not being sure if they are sweet I only got one little plastic container.

Today I put it to the test and made a pancake. Yes, pancake as in singular because I baked it instead of making it in the griddle or pan. So one is more than enough for me. It's the same recipe which I use in my pancakes and the same separating the eggs then whip the whites before folding factor which made it light and puffed and fluffy. The raspberries are surprisingly sweet- maybe because they're organic and with the tartness that I love. Of course they bled a little and oozed some juice but not enough to spoil or mar the texture of the pancake.

Here's how I made it:


2 extra large eggs, separated
1/2 cup all-purpose flour
1/2 cup milk
3/4 tsp baking powder
2 tbsp granulated sugar
1 tbsp unsalted butter
10-15 pieces fresh raspberries
powdered sugar for dusting
maple syrup (optional)


Preheat oven to 400 degrees F
Place 1 tbsp unsalted butter in the middle of a pie dish and allow to melt
Beat the egg whites until stiff, set aside
Mix together egg yolks, flour, baking powder, sugar and milk
Fold in egg whites into the batter
Remove the pie dish from the oven and pour the batter
Arrange the raspberries on top
Bake for 25 minutes or until top is light golden
Remove from the oven and sprinkle with powdered sugar before serving

Delicious with maple syrup as well


  1. this looks soooo freaking good......

  2. I'm making it right now.. It looks so yummy. Thank you for sharing :)

  3. I've made this a few times now. It's so beautiful and wonderful. My kids favourite breakfast. I add a pinch of salt to it.


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