Switching gears to another breakfast item although some folks like pancakes and/or breakfast items for supper-you decide!

Pancakes are the greatest and I have so many recipes for them, both sweet and savory. This one is a favorite. You’ll need 1 cup self-rising flour, one beaten large egg, dash of iodized salt, 3 tablespoons milk, 1/2 teaspoon Pure Vanilla Extract, 3 tablespoons butter, 1/2 cup fresh or frozen raspberries, 3 tablespoons aged balsamic vinegar, 2 tablespoons honey or light clear corn syrup.

n a mixing bowl add flour, egg, salt, milk, vanilla extract and stir to mix (do not over-mix batter). In a small saucepan on medium heat add raspberries, balsamic vinegar, honey or corn syrup bring mixture near a boil to break down fruit, strain through a mesh strainer over a bowl, discard seeds and set syrup aside.

Butter your skillet, grill or griddle pan once melted on medium high heat scoop some pancake batter, leave room between them to cook. When bubbles form on top flip over pancakes. Plate and serve with raspberry/balsamic syrup!


Enjoy! Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.



26 thoughts on “Raspberry~Balsamic~Pancakes

  1. Sounds yum Cheryl! Can we opt for ACV instead of Balsamic Vinegar? Balsamic vinegar isn’t available here. Thanks much for the recipe share dear ❤ ❤ Need to make it soon.

    Liked by 1 person

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