2 1/2 C. frozen raspberries
1/3 C. sugar
1/3 C. water
Combine ingredients in heavy, small saucepan. Simmer over medium heat, stirring
often, about 10 minutes, or until it thickens slightly.
Strain sauce through sieve to remove seeds. Serve warm with pancakes.
Buttermilk Pancakes with Raspberry Sauce
3 C. flour
1/2 C. sugar
2 t. baking powder
2 t. baking soda
1 t. salt
2 1/4 C. buttermilk
2 C. sour cream
2 large eggs
4 t. vanilla
Mix dry ingredients in large bowl. Mix buttermilk, sour cream, eggs and vanilla
in another large bowl. Add to dry ingredients. Stir until batter is just blended
but still lumpy. Do not overmix or pancakes will be tough.
Heat griddle over moderate heat. Grease as necessary. Ladle onto griddle,
spacing 2" apart. Cook until bubbles break on surface. Turn over and cook until
bottoms are brown. Serve with butter and raspberry sauce.
Note: If batter is too thick, add a little milk.