Balsamic vinegar when tempered by raspberries forms a sweet and tangy
taste which can be sprinkled or topped on pancakes, cheesecake or a
cheese platter to enhance the recipe or dish. You can have an idea of
using raspberry balsamic topping in cooking a delicious recipe by
following the below mentioned.
Buttermilk Oat Pancakes Topped with Raspberry Balsamic Recipe:
This
recipe is considered healthy as oats pancakes are high in fiber and
contains hundred percent whole grains with no butter used in cooking.
And raspberry balsamic topping is very much healthier than the maple
syrup which is traditionally or normally used.
Ingredients Required:
For
Pancake: two cups of well shaken buttermilk, one large egg, one and
half cups of oats, half cup of whole wheat flour, one tablespoon of
sugar, one teaspoon of baking soda, half teaspoon of ground cinnamon and
one-fourth teaspoon of salt.
For Raspberry Balsamic Topping: two cups of raspberries (can be fresh or frozen), two tablespoons of Sonoma Farm raspberry balsamic vinegar 25 year Old Aged and one teaspoon of ground cinnamon.
Method of Preparation:
Preparing Oat pancakes mixture:
Take a medium bowl whisk buttermilk and egg in it. Then combine oats, flour, sugar, baking soda, half teaspoon of cinnamon and salt in another bowl. Whisk or stir the dry mixture into a wet consistency or mixture by pouring in previously prepared mixture of buttermilk and egg, then keep it aside for fifteen minutes. When the mixture or batter sits you can notice bubbles in it.
Take a medium bowl whisk buttermilk and egg in it. Then combine oats, flour, sugar, baking soda, half teaspoon of cinnamon and salt in another bowl. Whisk or stir the dry mixture into a wet consistency or mixture by pouring in previously prepared mixture of buttermilk and egg, then keep it aside for fifteen minutes. When the mixture or batter sits you can notice bubbles in it.
Preparing the Raspberry Balsamic Topping:
Place
raspberries, raspberry balsamic vinegar and one teaspoon of cinnamon in
a small and heavy saucepan. Allow it to simmer over a medium heat with
occasionally stirring it for around three to five minutes until the
berries are mostly broken down. Then remove it from heat and cover to
keep it warm.
Preparing the pancakes:
Take
a large non-stick skillet with cooking spray and place it over a medium
heat. Use one-fourth of the pancake batter for one making pancake, cook
by flipping the cake until it becomes brown on both the sides for
around three to five minutes, and likewise make two more pancakes. Be
careful don’t overcook these pancakes.
Then place these pancakes on a serving plate and top it with previously prepared Raspberry Balsamic Topping. Serve this mouth-watering yet healthy recipe to your family.
