In a hot skillet, over medium heat place 1/4 cup batter, cook for 3-4 minutes and flip. Cook for 1-3 minutes more. Repeat with remaining batter. Top with Raspberry Syrup.
1 Lb Frozen Raspberries
1 Tbsp honey
1 cup apple raspberry juice, divided
2 tsp cornstarch
1/4 cup sugar or to taste
Place raspberries in saucepan, and heat until gently simmering. Add 1 Tbsp honey 3/4 cup Apple Raspberry Juice. Transfer sauce to a sieve to remove seeds. Place sauce back into saucepan, and heat until simmering. Meanwhile combine 1/4 cup juice and cornstarch in a separate container. Add sugar to Raspberry sauce to taste. Slowly add Cornstarch mixture to simmering sauce. Simmer until thickened. Serve hot.
Printer Friendly Oatmeal Pancakes
Printer Friendly Raspberry Syrup