in Dessert Recipes

Yogurt pancakes with raspberry and elderberry sauce

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Ingredients for 1 servings:

  • 1 egg(s)
  • 75 g sugar
  • 1 tsp vanilla sugar
  • 150 g yogurt, 3.8%
  • 25 ml mineral water
  • 75 g wheat flour
  • 1 tsp baking soda
  • Butter, for the pan
  • 125 g raspberries, fresh
  • 1 tbsp elderflower syrup

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Whisk the egg, then add 50g of sugar, vanilla sugar, yogurt, and mineral water. Combine the flour and baking soda and stir into the egg, sugar, and yogurt mixture. Melt the butter in a large pan and fry the batter in small batches until golden brown on both sides. Keep the finished pancakes warm in the oven at 100°C. In the meantime, boil the raspberries with a little water, add the remaining sugar and the elderberry syrup, and let the raspberry mixture reduce slightly. Pour over the finished pancakes. The baking soda helps the pancakes rise beautifully and become very fluffy.

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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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