Pancakes with raspberries and caramel & whisky sauce

Total time: 55m
Preparation Time: 35m

For 10 piece

Nutritional Information

Contains 135 Kcal, 3g Protein, 14g Carbohydrates, 7g Fat


  • 110 g white flour
  • 1 tbsp cane sugar
  • 2 tsp baking powder
  • a little vanilla sugar
  • a little salt
  • 1 eggs, beaten
  • 1.5 dl milk
  • a little butter
  • 1 dl full cream
  • 10 soft caramels, chopped
  • 2 tbsp whiskey
  • 30 raspberries

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  • In a bowl, thoroughly combine the flour and all the ingredients up to and including milk, add the butter and stir into the mixture, leave to rest for approx. 20 mins. Melt the caramels with the cream and whisky, set aside. In a non-stick pan, gently heat a little butter, add 2 tbsp of the dough to the pan and, using a spoon, shape into a circle approx. 5 cm diameter, fry over a medium heat for approx. 3 mins. each side until golden brown. Repeat with the other 9 pancakes. Divide the raspberries onto 5 pancakes and top with the remaining pancakes.
  • Serve:

    Serve with the caramel 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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