Pancakes with raspberries and a fig-orange syrup

Ingredients for 1 servings:

• 180 g flour
• 2 ½ tsp baking powder
• 20 g sugar
• 1 pinch of salt
• 400 ml buttermilk
• 1 large egg(s)
• 1 tsp vanilla extract
• 30 g butter, melted
• 150 g raspberries, fresh
• Syrup:
• 250 ml orange(s), the juice
• 75 g jam (fig jam)
• 2 tbsp honey
• 1 tbsp brown sugar
• 20 g butter
• 2 ½ tsp cornstarch
• ¼ tsp ground cinnamon

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the batter, mix the flour, baking powder, sugar and salt. Using a whisk, mix the buttermilk with the egg and vanilla extract. Add the melted, cooled butter and stir in. Now add the flour mixture and stir in. Add the raspberries and carefully fold in with a spatula. Set aside for a moment while you prepare the syrup. To do this, put all the ingredients in a saucepan, stir and bring to a boil briefly. Then reduce the heat and simmer for another 3-5 minutes until the syrup begins to thicken, then remove from the heat. While the syrup is simmering, you can start frying the pancakes. To do this, heat some butter in a non-stick pan and set it to medium heat. Now I add a small ladleful (about 50g) of batter to the pan. Let the batter cook until small bubbles form on the surface. Then it is ready to turn. Then finish frying on this side too, until golden brown. Continue this process until all the batter is used up. Serve the baked pancakes with the syrup. They taste delicious even without the syrup, just dusted with powdered sugar. This batter yields about 10 pancakes. You can find a recipe for the fig jam, which I always use, in my recipes. You can also use store-bought.