Fruit Pancakes with Cranberry Sauce

Preparation/cooking time: ca. 40m

For 12 servings

Nutritional Information

Contains 144 Kcal


  • 4 dl cranberry juice
  • 2 tsp. liquid honey
  • 1 tbsp. lemon juice
  • 50 g dried cranberries
  • 120 g white flour
  • 1 pinch salt
  • 2 tsp. baking powder
  • 1 tsp. sodium bicarbonate
  • a little butter
  • 2 tbsp. sugar
  • 180 g Dessert Extrafin
  • 2 fresh egg whites
  • 2 fresh egg yolks
  • 1 banana, cut into 5-mm-thick slices

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  • Bring the cranberry juice, honey and lemon juice to the boil. Reduce to approx. 100 ml, leave to cool.
  • Mix the cranberries with the lemon juice, cover and leave to steep for approx. 15 mins. Drain the cranberries. Mix the flour and the remaining ingredients including sugar in a bowl. Combine the liquid butter, Dessert Extrafin and egg yolks, stir in. Beat the egg whites with the salt until stiff, carefully fold into the mixture with a rubber spatula.
  • Heat the clarified oil in a non-stick frying pan and reduce the heat. In batches, place enough batter in the pan so that each pancake is approx. 5 cm thick and approx. 4 cm Ø. Top each pancake with 3 slices of banana. Once the underside has cooked and separates itself from the base of the pan, turn the pancake and finish cooking for approx. 2 minutes. Cover the pancakes and keep warm. Top the remaining 6 pancakes with the drained cranberries instead of banana.
  • Serve the pancakes with the cranberry sauce.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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