in Dessert Recipes

Raspberry pancakes

updated

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Ingredients for 4 servings:

  • 1 jar raspberries, or 400 g fresh or frozen raspberries
  • 3 eggs
  • 1 tbsp sugar
  • 1 tbsp vanilla sugar
  • 250 ml milk
  • 125 ml carbonated mineral water
  • 150 g flour
  • ½ tsp baking powder
  • Oil for the pan
  • Salt

Instructions

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

Pancakes, pancakes, pancakes

Separate the eggs. Beat the egg yolks with the sugar until frothy. Stir in the milk and mineral water. Add the flour and baking powder. Beat the egg whites with a pinch of salt until stiff and carefully stir into the batter. Add a little oil to the pan, and when it’s very hot, pour in 1/4 of the batter and add 1/4 of the raspberries. Turn once. Repeat with the remaining batter and the remaining raspberries. If using frozen raspberries, it’s recommended to add a little more sugar. This tastes great with whipped cream or vanilla sauce.

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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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