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[Cletus Miller]

Originally Posted by tmdiva

Good heavens, you all are berry pikers. There's no rinsing and drying to be done of thawed frozen raspberries. They're pretty much the most delicate caneberry, and will turn into mush as soon as they are thawed. If you want to use frozen raspberries, either add them to the batter frozen or expect that you will have pink batter.

I don't know how widely they are available, but at least up here, fall raspberries are currently in season. It's possible you might be able to find some, even in LA, that aren't shipped from halfway around the world. Keep them dry and they'll last at least a couple of days. Look on the bottom of the container to make sure no juice is oozing.

I'm not a huge fan of dried berries.

tm
native and current resident of Berryland
four-summer employee of a fruit cannery during college

Yes, I was being daft.

But I stick with my position that frozen would beat dried for use in pancakes/waffles.