in Dessert Recipes

Almond flour and raspberry pancakes à la Didi

updated

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Ingredients for 2 servings:

  • 2 m.-sized eggs
  • 2 tbsp flour
  • 2 tbsp almond flour
  • 4 tsp sugar
  • 1 pinch of salt
  • 125 g raspberries
  • 100 ml cream
  • 20 g butter
  • possibly sugar for sprinkling

Instructions

Working time approx. 5 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Beat the eggs with the sugar, a pinch of salt, and the cream until frothy. Mix the flour with the almond flour and add. Continue beating until a creamy batter forms. Let the batter rest in the refrigerator for 1/2 hour. Heat a non-stick pan with 10g of butter and pour in 1/4 of the batter. Spread half of the raspberries on the batter and pour 1/4 of the batter on top. Cook the pancake on medium heat for about 5 minutes on each side until golden brown. Repeat for the second pancake. Plate up, sprinkle with sugar if desired, and serve.

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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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