Raspberry foam pancakes

Name: Raspberry foam pancakes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Eggs (size M); 200 ml Milk; 100 g Flour; 50 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 250 g Raspberries; 4 TABLESPOONS Oil; 2 TABLESPOONS crushed pistachios; baking paper

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Eggs (size M)
200 ml Milk
100 g Flour
50 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
250 g Raspberries
4 TABLESPOONS Oil
2 TABLESPOONS crushed pistachios
baking paper

Directions

1
Separate eggs. Refrigerate the egg whites. Mix egg yolks, milk, flour, sugar and vanillin sugar to a smooth dough. Leave to swell for about 30 minutes. Beat egg whites and salt with the whisk of the hand mixer until stiff.
2
Carefully fold the beaten egg white into the dough.
3
Raspberries selected. Heat 1 tablespoon of oil in a frying pan. Pour about 1/4 of the dough into 4 small heaps. Cover each with 3-4 raspberries and bake at medium heat for about 10 minutes. Place the pancakes on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see
4
manufacturer) continue baking for about 10 minutes. Do the same with the remaining dough and raspberries.
5
Arrange pancakes on plates, sprinkle with pistachios. To this tastes
6
whipped cream with raspberry jelly