22 April 2013

Sugar high: a pile of raspberry filed pancakes!

Today I came across this amazing looking pile of pancakes filed with raspberry cream. I was/still am hypnotized by it and will try baking in very soon (maybe by making it a bit healthier, replacing some ingredients as suggested bellow).

Here is the recipe:

300 g raspberries, fresh or frozen
2 dl cream (or soy cream)
2 dl greek yogurt (or a plain soy yogurt)
Zest from 1 organic lemon

FOR THE PANCAKES (15 medium sized)
100 g normal flour
100 g buckwheat flour (you can also use just normal flour)
3 eggs
3 dl l milk (or rice milk)
1 dl beer (or apple juice)
1 tsp vanilla sugar
½ tsp cardamom
Coconut oil or Ghee to frie the pancakes

Fresh raspberries
Icing sugar (or agave)

Boil the frozen raspberries for a couple of minutes until they become like a jam. Mash the berries with a fork, and let the berries cool completly down.
Whip the cream, it should be solid but not grainy. Fold in the whiped cream with the yogurt and add the lemon zest. When the berries are completly cooled down, add them as well, mixing the cream carefully together and store it in the fridge.
Now let's start to prepare the pancakes. Mix all the ingredients together wtih a handmixer until the dough is tender. Let it rest for 30 minutes and then whisk it with the handmixer one last time.
Heat up a little pan, these shouldn't have the size of a normal pancake. Fry them until there golden in either coconut oil or butter. You should make them a little thicker than you would normally make a pancake. I used about ½ dl dough per pancake. I madet 15 pancakes.
When all the pancakes are done, let them cool down in the fridge. When they are cold, place one pancake on the plate/cake stand you want to serve it on. Spread a layer of the raspberry cream and put on an other pancake on top, then a layer of the cream and so on. Top with a thicker layer of the rapsberrycream, some icing sugar and fresh raspberries.
Serve immediatly or place it somewhere cold, the fridge.

Recipe found here