Pancakes with Crème Fraîche and Raspberries
Nice and airy pancakes with crème fraîche and raspberries are so delicious. That moment when you take a bite of your pancake with the creamy taste of the crème fraîche and the raspberry that pops in your mouth and provides an actual taste explosion. A pile of this delicacy, ideal for lunch, brunch, or breakfast, nobody says no to that!
Ingredients
Pancakes
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 2 tablespoons sunflower oil
- 1 cup milk
- 1 egg size L
Topping
- 2 cups Raspberries fresh
- ½ cup crème fraîche
- Maple syrup or Date Syrup (optional)
Ingredients you need per step are listed below the step in Italic
Instructions
Pancakes
- Combine flour, salt, sugar, and baking powder in the first bowl. Mix all the ingredients.1 cup all-purpose flour, ½ teaspoon salt, 1 tablespoon sugar, 1 teaspoon baking powder
- In a second bowl pour the milk, egg and oil. Mix all of these ingredients as well.2 tablespoons sunflower oil, 1 cup milk, 1 egg
- Take the first bowl with the flour mix and put this with the second bowl.
- Mix everything with a whisk, but it doesn't have to be very smooth; a bit of a lump doesn't matter.
- Take a bit of oil and brush a hot frying pan with the oil.
- Take 2 to 3 tablespoons of batter and spoon this into the pan.
- With the back of a spoon, make a nice round.
- You can make about three pancakes in a frying pan at the same time. Wait until you see tiny bubbles and the batter fastens, and turn the pancakes around.
- Wait another 2 minutes, and the pancakes are ready.
Serve
- Grab a pancake and top with raspberries. Put some crème fraîche alongside. Optional: sprinkle with Maple or date syrup.2 cups Raspberries, ½ cup crème fraîche, Maple syrup
NOTES
1. Raspberries - Sweet, soft, and deliciously juicy. Do not wash them; just wipe them clean with a damp piece of paper. Remove any leaves or stems by hand.
2. Keep warm - If you don't serve them right away or want to serve them all at once, you can keep them warm in an oven with a temperature of 210 °F (100 °C).
Do not stack them, but place them next to each other on the baking tray; otherwise, you will press them in. 3. Storage Let them cool before storing.
Do not stack them, but place them next to each other on the baking tray; otherwise, you will press them in. 3. Storage Let them cool before storing.
- Refrigerator - Wrap them in plastic wrap or store them in an airtight container, side by side, as much as possible (you want to keep them airy and not collapsing).
- Freezer - Place them side by side on a baking sheet and let them freeze for 30 minutes. Then, remove them from the baking sheet in a freezer bag or box.
- Reheat (they don't need to be thawed),
- Microwave - Put them in the microwave and heat for 20 seconds for one pancake to 1 minute for five pancakes.
- Oven - Place the pancakes side by side on the baking tray and cover with aluminum foil. Bake for 10 minutes at 350 °F (180 °C).
- In the skillet - Fry the pancakes side by side in a skillet for about 5 minutes on both sides until they are warm inside.
Nutrition
Calories: 333kcal | Carbohydrates: 39g | Protein: 8g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 345mg | Fiber: 5g | Sugar: 10g | Vitamin A: 361IU | Vitamin C: 16mg | Iron: 2mg
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