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Vegan durum wheat semolina pancakes with raspberry sorbet

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Ingredients for 6 servings:

  • 200 g semolina (durum wheat)
  • 400 ml water
  • 1 vanilla pod(s), pulp
  • Cinnamon powder
  • Oil for frying
  • 500 g raspberries (frozen)
  • optional sugar or sweetener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

vegan, sweet, quick

Combine the durum wheat semolina with water and spices in a bowl and mix everything together. Then, in a pan with neutral oil (e.g., rapeseed oil), fry the pancakes in batches. I always use a small ladleful, which results in nice, crispy pancakes. In the meantime, prepare the sorbet. To do this, puree the frozen raspberries (they should still be icy) until smooth. If you like, you can add sugar, etc., but I prefer it plain. Now pour the cold sorbet onto the hot pancakes and eat immediately. Tip: If it’s not sweet enough for you, you can spread agave syrup, honey, or other tasty ingredients on the pancakes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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