Raspberry Pancakes with Raspberry Jam and Raspberry Ice Cream

Raspberry Jam Start by making the raspberry jam. In a saucepan, combine the raspberries, sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. Cook for about 10 minutes, or until the mixture thickens. Remove from heat and let cool.

Raspberry Ice Cream Next, prepare the raspberry ice cream. In a blender, combine the raspberries, heavy cream, milk, sugar, and vanilla extract. Blend until smooth. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer the churned ice cream to a container and freeze until firm.

Pancakes To make the pancakes, whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the fresh raspberries.

Cooking Pancakes Heat a non-stick skillet or griddle over medium heat. Scoop 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with the remaining batter.

Waffles To make the waffles, whisk together the flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.

Cooking Waffles Preheat a waffle iron and lightly grease with cooking spray. Pour the batter onto the hot waffle iron and cook according to the manufacturer's instructions, until golden brown and crispy. Repeat with the remaining batter.

Serve Serve the pancakes with a dollop of raspberry jam, a scoop of raspberry ice cream, and a side of waffles. Enjoy!