Bear Lake Raspberry Days

Garden City is a small town on the Utah/ Idaho border along the beautiful Bear Lake. It hosts an annual Raspberry Days Festival.

The raspberry harvest starts around the 3rd week in July and lasts for 3-4 weeks, but you can treat yourself to a famous Bear Lake raspberry shake all summer long!

Raspberry Days is a 3-day festival with the Little Miss Berry pageant, craft fair and lots of entertainment. They have a parade and a rodeo and a 5K run, and best of all - the pancake breakfast!

Oatmeal Raspberry Pancakes

1 1/2 cups rolled oats
1 cup buttermilk
1 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups milk
1 teaspoon vanilla
1 cup fresh or frozen (but not thawed) raspberries
oil or butter for the pan or griddle

1. In a medium sized bowl, mix the oats and the buttermilk.
2. Let stand for 15-30 minutes.
3. While waiting use a small bowl to mix the flour, sugar, baking soda, baking powder and salt.
4. Now, in a large bowl, beat eggs, milk, and vanilla to blend.
5. Stir in flour and oat mixtures just until evenly moistened, then gently stir in raspberries.
6. Let the batter rest while you prepare your griddle or pan.
7. Place a griddle or a large nonstick frying pan over medium heat (350°F).
8. When hot, coat lightly with oil or butter and adjust heat to maintain temperature.
9. Pour batter in 1/2-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes.
10. Turn with a spatula and brown other sides, 1 1/2 to 2 minutes longer.
Coat pan or griddle with more oil or butter as necessary to cook remaining pancakes.

Serve the pancakes as soon as cooked. Stack and serve with raspberry syrup.


Whole Wheat Raspberry Pancakes

1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons cornmeal
3/4 teaspoon salt
1 1/4 teaspoon cinnamon
1 tablespoon baking powder
1 teaspoon baking soda
1/2 cup egg whites (about 4 egg whites)
3 tablespoons honey
1 teaspoon vanilla
2 1/4 cups buttermilk
1/4 cup (1/2 stick) butter, melted
1 cup of raspberries

1. Pre-heat oven to 200F, use oven to keep the pancakes warm as you make them.
2. In a large bowl, sift together the dry ingredients: all-purpose flour, wheat flour, cornmeal, salt, cinnamon, baking powder and baking soda.
3. In a blender, mix the egg whites, honey, vanilla, buttermilk and melted butter until thoroughly combined, about 30 seconds.

In a large bowl, gently whisk the dry and liquid ingredients together to form a batter. (This makes about 5 cups batter.)

Heat a griddle or large skillet over medium-low heat.

Grease the surface, then ladle ½ cup of the batter to form each pancake.

Cook until puffed and golden brown, about 1 1/2 to 2 minutes on each side.


Raspberry Syrup

2 cups raspberries
1 1/2 cups sugar, plus 2 tablespoons
1/2 teaspoon fresh lemon juice

1. Combine berries, 2 tablespoons sugar and 1 cup water in a medium saucepan with a heavy bottom.
2. Cook over medium heat, stirring constantly, until berries begin to break down and release their juices, about 4 minutes.
3. Add 1 1/2 cups cold water and lemon juice.
4. Bring to a boil, then immediately turn down to a simmer and skim off any foam that bubbles to top.
5. Cook for 15 minutes.
6. Strain into bowl through cheesecloth-lined strainer, pressing on fruit to squeeze out juices.
7. Return the liquid to the pan and add 1 1/2 cups sugar.
8. Stir until sugar dissolves.
9. Bring to a boil and cook for 2 minutes.
10. Remove from heat and let cool.

Store in a tightly sealed container in the refrigerator for up to 3 weeks.

Yield: About 2 1/2 cups.