Buttermilk goats with forest honey

Name: Buttermilk goats with forest honey
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g frozen raspberries; 2 Eggs (size M); 1 pinch Salt; 150 g Forest honey; 125 g Flour; 250 ml Buttermilk; 1 TABLESPOON Butter; 2 TABLESPOONS Sugar; 7-10 Tbsp Mint

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g frozen raspberries
2 Eggs (size M)
1 pinch Salt
150 g Forest honey
125 g Flour
250 ml Buttermilk
1 TABLESPOON Butter
2 TABLESPOONS Sugar
7-10 Tbsp Mint

Directions

1
Spread the raspberries on a tray and let them thaw in the refrigerator. Beat eggs, salt and honey with the whisk of the hand mixer until thick and creamy. Gradually stir in flour and buttermilk.
2
Melt butter in an ovenproof pan (approx. 24 cm Ø). Pour in the dough. Bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 15 minutes, remove from oven.
3
Spread raspberries on the pancake. Sprinkle sugar over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 5 minutes. Serve immediately, decorated with mint.