Raspberry Pancakes & Caramel Whisky Sauce


Total time: 55m
Preparation Time: 35m

Servings
For 10 pieces


Nutritional Information

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


Ingredients

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

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Instructions

  • In a bowl, thoroughly combine the flour and remaining ingredients 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 Ø, fry 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.
  • Tipp:

    Mit Puderzucker bestäuben.

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Products used in this recipe

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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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