Last year about this time, I had the pleasure of meeting Liz from Carpe Season at a local Apple Fest. I’ve been following Liz’s blog ever since.
Not only is she an amazing chef, but her photography is incredible and, she has a precious little boy.
Liz’s blog is all about eating well in season and I love it. Therefore, when I saw the fall crop of raspberries at the farmers market this past weekend, I knew I needed to share with you a recipe from Liz’s blog.
These pancake roll-ups are incredible – and fun to eat too. They combine the best of fall flavors in raspberries, maple and apple sauces and buttermilk pancakes.
- 1 C white whole wheat flour
- 2 tsp. baking powder
- 1 tsp. honey
- 1 egg
- 1 C buttermilk
- 1 tsp. vanilla
- pinch of salt
- 2 C fresh raspberries, washed
- 14 Apple Maple Chicken Sausages (we used Gold ‘n Plump)