Pancakes with raspberries

Delicious Raspberry Pancakes Recipe

Preparation time: 15 minutes
Baking time: 15 minutes
Total time: 30 minutes
Servings: 4

If you're looking for a simple and quick recipe for a savory breakfast, these raspberry pancakes are the perfect solution. These fluffy pancakes, filled with a delicious combination of whipped cream and cottage cheese, are sure to impress family and friends. Here’s how to prepare this quick, flavor-packed dessert.

Ingredients:

For the batter:
- 2 tablespoons butter (melted)
- 200 g flour
- 2 teaspoons baking powder
- A pinch of salt
- 2 eggs
- 150 ml buttermilk
- 2 tablespoons sugar

For the filling:
- 250 g whipped cream
- 250 g cottage cheese
- 1 packet vanilla sugar

For the sauce:
- 600 g raspberries (preferably frozen for an intense flavor)
- 2 tablespoons water
- 1 tablespoon sugar

Preparation:

1. Preparing the batter: In a large bowl, combine the flour, baking powder, salt, and sugar. Mix the dry ingredients well to ensure the baking powder is evenly distributed. In another bowl, beat the eggs with the buttermilk and melted butter, then add this mixture to the dry ingredients. Stir everything until you have a smooth batter. It’s normal for the batter to be slightly thicker, but don’t overmix to avoid dense pancakes.

2. Resting the batter: Let the batter sit for about 15 minutes. This step is essential for fluffy pancakes, as it allows the ingredients to combine perfectly and the baking powder to take effect.

3. Cooking the pancakes: Heat a non-stick skillet over medium heat and add a little butter. Use a 2-tablespoon measure to pour the batter into the skillet. Cook the pancakes for 2-3 minutes until bubbles appear on the surface, then carefully flip them and cook for another 2-3 minutes on the other side. Repeat until you finish the batter, keeping the cooked pancakes warm in a clean towel.

4. Preparing the filling: In a bowl, combine the whipped cream, cottage cheese, and vanilla sugar. Use a mixer or spatula to achieve a smooth and creamy mixture. This filling will add a note of freshness and flavor to your pancakes.

5. Raspberry sauce: In a small pot, add the frozen raspberries, water, and sugar. Place over low heat and let it simmer for 5-7 minutes, stirring occasionally, until the raspberries break down and the sauce becomes slightly syrupy. You can adjust the sweetness of the sauce by adding more sugar, depending on your preferences.

6. Assembling the dessert: Take 2-4 pancakes and fill them with the whipped cream and cheese mixture, forming small stacks. Place them on a platter and pour the warm raspberry sauce over the top.

7. Serving: These raspberry pancakes should be served immediately, ideally with a fragrant tea or coffee. You can also add a few fresh mint leaves for an elegant look and a refreshing taste.

Variation suggestion: Instead of raspberries, you can use strawberries or blueberries for another delicious flavor. You can also add a little cinnamon to the batter for an extra layer of flavor.

These raspberry pancakes are a quick and simple dessert, perfect for any time of the day. Enjoy this recipe and feel free to experiment with different ingredients!

 Ingredients: For the dough: 2 tablespoons butter, 200 g flour, 2 teaspoons baking powder, salt, 2 eggs, 150 ml buttermilk, 2 tablespoons sugar. For the filling: 250 g whipped cream, 250 g cheese, 1 packet vanilla sugar. For the sauce: 600 g raspberries, 2 tablespoons water, 1 tablespoon sugar.

 Tags:  pancakes savory pancakes pancakes