Lemon Raspberry Pancakes With Fresh Raspberry Sauce

For the Fresh Raspberry Sauce, combine the raspberries, sugar, 1 tablespoon water, and lemon juice in a saucepan. Cook over medium heat, stirring, until the raspberries break down, the sugar dissolves, and the sauce is heated through, 5 to 7 minutes. Remove from the heat. Cool to room temperature to allow the mixture to thicken. Store in an airtight container for up to 5 days.

For the Lemon Raspberry Pancakes, sift the flour, baking powder, baking soda, and salt together in a medium bowl. In another medium bowl, whisk the eggs, buttermilk, maple syrup, melted butter, and vanilla. Add the wet ingredients to the dry and whisk until almost smooth. Strain the pancake batter through a fine-mesh strainer. Gently fold in the lemon zest.

Heat a large nonstick skillet over medium heat. Add the 2 tablespoons oil and tilt the pan to spread it around. Using a ¼-cup measure, drop batter into pan. Using a small squeeze bottle of avocado oil, drizzle a bit of the oil just on the outside edge around each pancake. Dot the surface of each pancake with several raspberries. Cook the pancakes until bubbles start to form and they look opaque, 3 to 5 minutes. Flip the pancakes and cook for 3 to 5 minutes more.

Remove the pancakes from the pan and serve immediately with maple syrup, raspberry sauce, and the remaining fresh raspberries.