It’s pancake/shrove/fat Tuesday! I’m not sure if it’s an Irish/European thing, but growing up Mama CC always made crepes for dinner. It was always something to look forward to. Tonight we made gluten-free pancakes and raspberry sauce to celebrate.
We also had some red wine just for good measure thanks to Bevmo’s 5 cent sale! Can’t go wrong there.
I also broke in my amazingly awesome Hungarian Mustache apron I got in Budapest last month. It was quite exciting. Hungarian statesmen and poets were defintitely ahead of their time when it came to the whole ironic, hipster facial hair thing. Seriously, where did these come from?
Gluten-free Pancakes with Raspberry Sauce
- 1 1/4 cups milk
- 2 eggs
- 2 Tbsp. butter, melted
- 1 cup all-purpose gluten-free flour
- 1/2 tsp. salt
- 1 tsp. sugar
- 1/2 tsp. vanilla
- 1/4 tsp. baking powder
- 1 cup fresh or frozen raspberries
- 1/2 lemon squeezed
- 1/2 cup powdered sugar
Combine wet ingredients, milk, egg, butter and vanilla. Combine flour, salt, baking powder, sugar. Mix wet and dry ingredients. Heat pan over medium-high heat and spray with cooking spray. Pour 1/4 cup of mix in pan and cook.
In a food processor, combine raspberries, lemon juice and powdered sugar. Run through sieve if seedless sauce is desired.
Top pancakes with raspberry sauce, squeeze of lemon and powdered sugar. Serve and enjoy!