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A square photo with a stack of pancakes, raspberries on top and around it and a dot of crème frache. In the background a pink white cloth

Pancakes with Crème Fraîche and Raspberries

Andréa
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!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast, Lunch
Cuisine American
Servings 4 persons
Calories 333 kcal

Equipment

Ingredients
 

Pancakes

  • All-purpose flour in a glass dish on a white background1 cup all-purpose flour
  • A bowl with salt top a white background½ teaspoon salt
  • Sugar in a glass bowl on a white background1 tablespoon sugar
  • Baking powder in a glass dish on a white background1 teaspoon baking powder
  • A glass filled with sunflower oil on a white background2 tablespoons sunflower oil
  • A glass with milk on a white background1 cup milk
  • Eggs in a glass bowl on a white background1 egg size L

Topping

  • Een aantal verse frambozen op een witte ondergrond2 cups Raspberries fresh
  • Crème fraîche in een glazen schaaltje op een witte ondergrond½ cup crème fraîche
  • Maple syrup in a glass on a white backgroundMaple syrup or Date Syrup (optional)

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.
  • 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.
4. The nutritional value is per pancake with raspberries and crème fraîche. I have not included the nutritional value for the Maple syrup or date syrup; how much you add is for your taste.
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