Love is in the air

Brian & I had a great Valentine's Day weekend. It's the first in several weekends in which we've both felt well enough to run errands or meet friends for lunch. We started the weekend with brunch Saturday (Brian cooked). We had a gorgeous spread and enjoyed the morning and the food. (See the recipe below for the delicious pancakes he whipped up.)

Also, the photo below cracks me up. When I took it, I didn't realize Dakota was chilling underneath the table. Can you spot him?



Rich Raspberry Sour Cream Pancakes
1 C flour
1/2 tsp. baking soda
1/2 tsp. salt
1 large egg, lightly beaten
1 1/4 C sour cream
3 T milk
3 C raspberries, rinsed and well-drained
Powdered sugar
Raspberry Maple Syrup (see accompanying recipe)
***
Sift the flour, baking soda and salt into a large bowl. In a separate bowl, whisk the egg, sour cream and milk until blended.

Add the liquid ingredients to the dry ingredients and carefully fold together; the batter will be thick.

Heat a large nonstick griddle or skillet over medium-high heat until hot enough to sizzle a drop of water. Spray with nonstick cooking spray. For each pancake, pour a scant 1/4 cup batter onto griddle or skillet. Adjust the heat to medium-low. As bubbles appear on the surface, top each pancake with 4 or 5 berries, pressing them down into the batter. Carefully turn and cook the other side until lightly browned. Repeat with the remaining batter. Garnish with the remaining 1/2 pint raspberries, if using, and sprinkle with powered sugar. Serve with Raspberry Maple Syrup.

Makes about 12 4-inch pancakes.

Raspberry Maple Syrup Combine 1 C maple syrup and 1/2 C fresh raspberries in a small saucepan. Heat until the mixture begins to boil. Cool slightly. Press through a sieve to puree the berries into the syrup. Serve warm.

Source: "Pancakes A to Z" by Marie Simmons