Spelt pancake with raspberry soured milk

Name: Spelt pancake with raspberry soured milk
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 g Raspberries (fresh or frozen); 300 g Soured milk (3,5 % fat); 2 packages Vanilla sugar; 4 TABLESPOONS Sugar; 2 Eggs (Gr. M); 7-10 Tbsp Salt; 125 g Spelt flour (Type 630); 1/2 TEASPOON Baking Powder; 200 ml Milk; 2 TABLESPOONS chopped almonds; 1-2 TABLESPOONS clarified butter; 7-10 Tbsp Icing sugar

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

300 g Raspberries (fresh or frozen)
300 g Soured milk (3,5 % fat)
2 packages Vanilla sugar
4 TABLESPOONS Sugar
2 Eggs (Gr. M)
7-10 Tbsp Salt
125 g Spelt flour (Type 630)
1/2 TEASPOON Baking Powder
200 ml Milk
2 TABLESPOONS chopped almonds
1-2 TABLESPOONS clarified butter
7-10 Tbsp Icing sugar

Directions

1
Defrost frozen raspberries. Select fresh raspberries, wash briefly if necessary and drain. Puree half the berries in a tall mixing bowl with a hand blender. Stir in soured milk, 1 packet of vanilla sugar and 2 tablespoons of sugar
2
Separate eggs. Beat the egg white with 1 pinch of salt until stiff. Mix the egg yolks, 1 packet of vanilla sugar and 2 tablespoons of sugar with the whisks of the mixer. Mix flour and baking powder. Alternately stir in with the milk.
3
Roast the almonds in a pan without fat and take them out. Heat clarified butter in the pan. Fold the beaten egg white into the dough. Put the dough into the pan and bake at low to medium heat for about 3 minutes until light yellow.
4
Quarter the dough, turn each quarter and bake briefly. Use two forks to tear into smaller pieces and bake again briefly from each side.
5
Arrange the spelt cake on plates with some raspberry milk and the remaining berries. Sprinkle with almonds and dust with icing sugar. Add the rest of the raspberry milk.