Sour Cream Pancakes

• 1 3/4 cups all purpose flour
• 1/4 cup sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2/3 cup sour cream
• 1 cup half and half
• 2 extra large eggs
• 3 teaspoons vanilla
• 2 pints raspberries
• 1 tablespoon water
• 1 tablespoon sugar
• 1 tablespoon fresh lemon juice
• 2 tablespoons chambord
• 1 teaspoon cornstarch

1. Place raspberries, water, sugar, lemon juice and Chambord in a small saucepan. Cook over medium heat until berries begin to break down and mixture begins to simmer. Add in cornstarch and mix with a spoon until dissolved. Continue to simmer for 5-10 minutes or until slightly thickened, stirring occasionally. Set aside.
2. Place flour, sugar, baking powder and salt into blending pitcher of the KitchenAid(R) Pro Line(R) Cordless Hand Blender. Insert beater attachment into the motor body and mix dry ingredients on speed 1 for 3 seconds to combine.
3. Add in the sour cream, half and half, eggs and vanilla, and continue beating on speed 1 for 10-15 seconds or until batter is well mixed. *There may be some small chunks remaining in the batter.
4. Heat pancake griddle or pan over medium heat. Use a 1/4 cup measuring cup to measure batter into rounds onto the pan. Cook for 2-3 minutes per side or until sides are golden brown and centers are set. Serve with raspberry sauce.
5. Tip: Keep pancakes warm in an oven set to 200 degrees until serving.

flour, sugar, baking powder, kosher salt, sour cream, eggs, vanilla, pints raspberries, water, sugar, lemon juice, chambord, cornstarch

Taken from www.yummly.com/recipe/Sour-Cream-Pancakes-2160993 (may not work)