Pancakes with cranberries and raspberries (from free-range eggs)

Name: Pancakes with cranberries and raspberries (from free-range eggs) - Evanghelina P.
Ingredients: 3 eggs; 130 grams of white flour; 1 1/2 teaspoons of baking powder; 40; 45 grams of dried cranberries; 130 ml of 3.5% fat milk; a pinch of pink salt; 2; 3 tablespoons of white sugar; 1/2 vanilla extract; fresh raspberries; coconut oil for greasing.

Dessert - Pancakes with cranberries and raspberries (from free-range eggs) by Evanghelina P. - Recipia

Cranberry and Raspberry Pancakes – A Dreamy Breakfast Who doesn’t love weekend mornings when the fresh aroma of pancakes fills the house? These cranberry and raspberry pancakes are not only simple but also a true feast for the senses. With basic ingredients and a special touch from farm-fresh eggs, these fluffy pancakes will turn any morning into a memorable experience. Preparation Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Servings: 4 servings (approximately 12 pancakes) Ingredients - 3 farm-fresh eggs - 130 grams all-purpose flour - 1 ½ teaspoons baking powder - 40-45 grams dried cranberries - 130 ml milk (3.5% fat) - A pinch of pink salt - 2-3 tablespoons white sugar - ½ teaspoon vanilla extract - Fresh raspberries (for serving) - Coconut oil (for greasing the pan) Brief History Pancakes are an ancient dish, consumed in various forms throughout time in nearly every corner of the world. From simple recipes with flour and water to more elaborate ones, each culture has made a unique contribution. These cranberry and raspberry pancakes are a modern reinterpretation of a traditional recipe, perfect for bringing a touch of joy to our days. Step-by-Step Preparation Step 1: Mixing the Whipped Ingredients Start by separating the egg yolks from the whites. In a large bowl, add the yolks, sugar, and vanilla extract. Use a mixer to combine them until the sugar is fully dissolved and the mixture becomes light in color. It is important to achieve a smooth texture, which will contribute to the fluffiness of the pancakes. Step 2: Adding the Milk Gradually add the milk to the yolk mixture while continuing to mix. Make sure the milk is at room temperature to avoid any temperature differences that could affect the texture of the pancakes. Step 3: Incorporating the Dry Ingredients In a separate bowl, combine the flour, baking powder, and salt. Now, gradually fold the flour mixture into the egg mixture, little by little, mixing with a spatula. Gradual addition helps prevent lumps from forming. When nearly combined, add the dried cranberries and gently mix. Step 4: Whipping the Egg Whites In another bowl, beat the egg whites until frothy. This step is essential for giving volume to your pancakes. Once you have a firm foam, gently fold the egg whites into the pancake mixture, mixing from the bottom up with a silicone spatula. This will keep the air in the mixture and ensure fluffy pancakes. Step 5: Cooking the Pancakes Heat a non-stick frying pan over medium heat. Add a teaspoon of coconut oil, ensuring it evenly coats the bottom of the pan. Pour three-quarters of a ladle of batter into the pan. When you see the first bubbles forming on the surface of the pancakes (about 2-3 minutes), it’s time to carefully flip them. Cook each side until golden, about 2-3 minutes. Step 6: Serving Once all pancakes are ready, place them on a platter and serve warm. Top with fresh raspberries, a drizzle of maple syrup, and for added creaminess, a spoonful of yogurt. A cup of coffee with milk perfectly complements this meal. Tips and Tricks 1. Choose quality ingredients – Using farm-fresh eggs will make a big difference in the texture and taste of your pancakes. If you don’t have access to them, make sure the eggs are fresh. 2. Fresh fruit option – You can add raspberries to the batter for an even more intense flavor. You can also try other dried or fresh fruits like blueberries or bananas. 3. Keeping pancakes warm – If you’re cooking multiple pancakes, keep them warm by placing them on a plate covered with a clean towel in the preheated oven at 80-100 degrees Celsius. 4. Serving suggestion – These pancakes go wonderfully with a warm chocolate sauce or a berry syrup, which will add a delicious contrast. Nutritional Values Each serving of pancakes (approximately 3 pancakes) contains: - Calories: 220 - Protein: 6 g - Fat: 8 g - Carbohydrates: 32 g - Fiber: 2 g These pancakes are a good source of energy, and the addition of cranberries provides an extra boost of antioxidants and vitamins. Additionally, fresh raspberries are rich in vitamin C, contributing to a healthy breakfast. Frequently Asked Questions Can I use whole wheat flour? Yes, you can replace some of the all-purpose flour with whole wheat flour. However, keep in mind that the texture of the pancakes will be slightly different. What else can I add to the batter? You can experiment with chopped nuts, chocolate chips, or even spices like cinnamon to add a different flavor. Can I prepare the batter a day in advance? It is recommended to prepare the batter just before cooking, but you can prepare the dry ingredients in advance. The flour mixture does not store well after being mixed with the liquids. In conclusion, these cranberry and raspberry pancakes are not only delicious but also easy to make. Try this breakfast recipe and let yourself be carried away by their wonderful aroma and taste! So try and enjoy!

Pancakes with cranberries and raspberries (from free-range eggs)

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