It was so simple to make and so much better than pancakes, We used cool whip and fresh berries on top and they just loved it.
Here is the recipe, I used....
My berries were a little tart so I put 1/4 cup sugar over them and let them sit for a few minutes...while I was mixing up the cake batter
Raspberry Buttermilk Cake: (adapted from Gourmet Magazine)
1 cup self rising flour
1/2 stick unsalted butter, softened (I didn't have any unsalted so I used reg. butter...
2/3 cup sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon lemon juice...
1 large egg
1/2 cup well-shaken buttermilk
2 cup fresh blackberries
Preheat oven to 375°F with rack in middle. Butter and flour a 9-inch round cake pan. (I used a black cast iron skillet) everything seems to taste better in a cast iron skillet...hummmmmm
In a large bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla extract and lemon juice. Add egg and beat well.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter blackberries evenly over top
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate. Hope you will try it and enjoy....