Pancakes with Vanilla Custard Sauce

I love the custard and rasberry sauce! It's healthier than syrup and sooo much better! I hope you enjoy the recipe as much as I did!


For Pancakes:
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons sugar
2 eggs, beaten
1 3/4 cups thick sour milk or buttermilk
1/3 cup oil

Sift together all the dry ingredients into a bowl and mix thoroughly.
Combine the eggs, the milk, and oil, then stir into the dry ingredients only until moistened.
Fry on hot griddle until browned on each side.

For Custard Sauce:
2 cups milk, divided
2 tablespoons flour, rounded
2 tablespoons sugar
1/8 teaspoon vanilla extract or almond extract
2 egg yolks

In a small pot, heat 1 cup milk until it begins to boil (medium heat). While this is happening:
Mix dry ingredients, add just a little of the second cup of milk, blend the egg yolks in well and then the rest of the milk. Just before the milk in the pot begins to boil up, stir in the sauce and stir with whisk until the sauce begins to cook and thicken. Take it off the heat and mix in the vanilla extract.

For Raspberry Sauce:
Boil together 4 cups raspberries and 1 cup water . Add sugar to taste. Simmer until thickened. Pour over pancakes with Custard.