Had a workplace brunch today. Was going to make stuffed crepes, but ran out of time. So I put together this recipe instead.
UPDATE: This went over very well at work. Everybody loved it!
You will need a crockpot, a strainer, a saucepan, a non-stick skillet to cook the pancakes in, and two bowls. A couple spoons and something to flip the pancakes would also be helpful.
If you don't like raspberries, any kind of frozen berry could fill in here, though if you were going with strawberries, you'd probably need to cook them for longer.
The pancake batter
2 cups biscuit mix or self-rising flour
1 cup milk
2 tablespoons oil
The raspberry sauce
1 bag frozen raspberries
1 cup orange juice
1/2 cup water
3 tablespoons corn starch
1/4 cup sugar
The sweetened sour cream
1 16 ounce container sour cream
1/2 cup sugar
1 tablespoon honey
1/4 teaspoon vanilla
Optional: 1 apple, sliced thinly, drizzled with lemon juice to prevent browing.
Mix all ingredients for the batter, and let rest. Add more milk if needed. Mix ingredients for the raspberry sauce in a saucepan, bring to boil. Let boil for 5-10 minutes. While raspberry sauce is boiling, mix ingredients for the sour cream.
Cook pancakes, and place on plate.
Mix cornstarch with water. Take raspberry sauce off the heat, add cornstarch slurry. Cook over medium heat for another couple minutes until the sauce thickens. Pour sauce through strainer to try to get most of the seeds out.
Put a pancake in the bottom of the crockpot. Layer with part of the sour cream mixture, spreading over the surface of the pancake. Put some apple slices on top, if using. Place another pancake on top. Layer with part of the raspberry mixture, spreading out. Add apples. Repeat, alternating layers of sour cream and rasperry sauce, until you run out of pancakes. On the top, finish with raspberry sauce and any leftover apple slices.
Keep warm on crockpot on "low." This tastes OK at room temperature, too, but is better if it's warmer.