Pancakes with Raspberries and Caramel & whisky Sauce

Preparation/cooking time: ca. 35m + Allow to swell: ca. 20m

For 10 pieces

Nutritional Information

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


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

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  • 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.

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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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