Raspberry pancakes

Name: Raspberry pancakes
Ingredients: 500 g flour; 2 sachets baking powder; 3 eggs; 75 g sugar; 960 ml milk; 3 teaspoons melted butter; 1/4 teaspoon salt; 1 tablespoon oil; 500 g fresh raspberries; 100 g sugar

Dessert - Raspberry pancakes by Carla B. - Recipia

Fresh raspberries cook down with sugar into a thick sauce for raspberry pancakes, while the batter cooks in a pan. The pancakes turn out fluffy, with a soft center and warm raspberries on top, a sweet-tart contrast. I leave the sauce a little runny, before it reaches jam consistency. Prep: 15 minutes. Cook: 42 minutes. Total time: 57 minutes. Servings: 8. Approximately 460 kcal and 14 g protein per serving.

Ingredients

For the pancakes

500 g flour
2 sachets baking powder
3 eggs
75 g sugar
960 ml milk
3 teaspoons melted butter
1/4 teaspoon salt
1 tablespoon oil

For the sauce

500 g fresh raspberries
100 g sugar

Preparation

1. Put the flour, baking powder, eggs, sugar, milk, melted butter and salt in a bowl. Beat with a mixer until you have a smooth batter. 2. Grease the pan with oil and cook the batter in batches, about 32 minutes in total, for 2 minutes on each side. Flip the pancakes when bubbles appear on the surface and cook until golden brown. 3. Put the raspberries and sugar in a saucepan and simmer for 10 minutes, until the sugar dissolves and the sauce thickens a little. 4. Spoon about 2 tablespoons of sauce over each pancake.

Notes

I serve them alongside plain yogurt and black tea, without covering the whole stack with sauce. The batter is like the one for thin crepes, except the baking powder makes it rise and stay fluffy. Choose whole, firm raspberries; very soft fruit breaks down quickly and the sauce ends up with more little pieces. If you use frozen raspberries, put them straight in the saucepan and cook the sauce for a few extra minutes, until the sugar dissolves and it thickens. For evenly sized pancakes, pour portions of about 60 ml; if the pan is too hot, they brown quickly and the middle may stay raw. You can cook the sauce the day before and keep it covered in the fridge; the pancakes keep for up to 3 days in the fridge, stored separately. Instead of raspberries, you can use 500 g blueberries and cook them until the sauce thickens. The dish contains gluten, dairy and eggs.