Pancakes with Fresh Raspberries and Whipped Cream
- 2 eggs
- 200 grams Pastry flour
- 300 milliliters Buttermilk
- 40 grams sugar
- 1 tablespoon Vanilla sugar
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon Baking powder
- clarified butter (for greasing the pan)
- 150 milliliters Whipped cream
- 3 tablespoons powdered sugar
- 250 grams fresh, ripe Raspberries
- powdered sugar (for dusting)
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.
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.
Beat the heavy cream with the powdered sugar until stiff.
Rinse the raspberries and pat dry.
To serve, plate one pancake, top with a dollop of whipped cream and several raspberries, cover with another pancake and dust with powdered sugar.