Tender egg pancakes with raspberries
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 500 g Raspberries
- 3 Eggs (size M)
- 1/4 l Milk
- 125 g Flour
- 1 pinch Salt
- 40 g Butter or margarine
- 2-3 TEASPOONS Icing sugar
Directions
- 1
Select the raspberries, wash them carefully and drain them. Separate eggs. Mix egg yolk, milk, flour and salt. Beat egg whites until stiff and fold in carefully. Heat the fat in portions in a pan.
- 2
Bake 4-6 medium sized pancakes until golden brown. Arrange hot pancakes with raspberries. Dust with icing sugar.
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