Raspberry-vanilla pancakes

Ingredients for 2 servings:

• 125 g flour
• 180 ml milk
• some mineral water, medium
• 2 eggs, size M
• 1 pinch of salt
• ½ tsp baking powder
• 2 tbsp vanilla sugar
• 150 g raspberries, fresh or frozen
• oil
• powdered sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Mix the milk with the mineral water. Combine the flour, baking powder, eggs, salt, vanilla sugar, and milk mix in a mixing bowl to form a smooth batter and let it sit for about 20 minutes. In the meantime, sort the raspberries and preheat the oven to 100°C. Heat a little oil in a small non-stick frying pan (egg pan) and pour in some of the batter. Spread a few raspberries on top (if using frozen berries, sprinkle a little more sugar over the berries if necessary) and pour a little more pancake batter over the raspberries. Cook the pancake over medium heat for 3-4 minutes, then flip it with two spatulas and cook on the berry side for about 3 minutes more. Turn the pancake out using a dessert plate, place it on an ovenproof dish, and place it in the warm oven to rest. Repeat with the remaining batter. Let the finished pancakes sit in the oven for about 10 minutes to ensure they are cooked through. The batter will make about 4 pancakes in a small pan. These pancakes can be eaten as a main course or as a dessert. Vanilla ice cream is the perfect accompaniment.