Pancakes with Fresh Raspberries and Whipped Cream

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Pancakes with Fresh Raspberries and Whipped Cream
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
Ingredients
2
200 grams
300 milliliters
40 grams
1 tablespoon
½ teaspoon
1 tablespoon
1 teaspoon
Clarified butter (for greasing the pan)
150 milliliters
3 tablespoons
250 grams
fresh, ripe Raspberries
Powdered sugar (for dusting)

Preparation steps

1.

Separate the eggs and beat the egg yolks with the flour, buttermilk, sugar, vanilla sugar, lemon zest, lemon juice and baking powder. Let stand for about 15 minutes. Beat the egg whites with a pinch of salt until stiff and gently fold into the batter. 

2.

Heat a small amount of clarified butter in a non-stick pan and ladle a small amount of batter into the pan. Cook the pancake until golden brown on both sides and keep warm in an 80°C (approximately 175°F) oven. Continue cooking pancakes with the remaining batter. 

3.

Beat the heavy cream with the powdered sugar until stiff. 

4.

Rinse the raspberries and pat dry. 

5.

To serve, plate one pancake, top with a dollop of whipped cream and several raspberries, cover with another pancake and dust with powdered sugar.