Raspberry Swirl Buttermilk Pancakes

Ingredients
Raspberry Sauce:
1 to 1 1/2 cups of raspberries
1/2 to 3/4 sugar

Buttermilk Pancakes:
1 cup flour 
2 tbsp sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon (optional)
1 cup of buttermilk
1 egg
1 tsp vanilla
2 tbsp melted butter

Instructions

1. Combine the berries and the sugar in a medium sized saucepan. Bring to a boil, reduce the heat, stirring often and simmer until thick (about 5 minutes).
2. Whisk together the dry ingredients. In another bowl whisk together the milk, egg, vanilla, and butter. Pour the liquid mixture over the dry ingredients. Lightly whisk until everything just combines (it will be a bit lumpy).
3. If needed lightly oil/butter your griddle. Heat to 350°F. 
4. Put the raspberry sauce into a pastry bag with a tip (or use a Ziploc bag with the corner snipped off).
5. Spoon batter onto the heated griddle. Pipe a swirl of raspberry into the middle of each pancake.
6. When the edges begin to cook and the top is bubbled flip and cook the other side until golden brown.
7. Serve with extra sauce, powdered sugar, or maple syrup.

Notes: The buttermilk pancake recipe we typically follow is found here. This is a fun variation, though really it tasted like a regular buttermilk pancake with raspberry sauce on top. The swirls are for presentation and variety I suppose.

Source: Well Floured