Some days are just pancake days. Everybody loves pancakes. And they are easy and fun to make. And these lemon raspberry pancakes are super yummy together with the yogurt sauce.
After the meal, everyone at the table is full and very happy ;-). Guaranteed ;-).
The combination of lemon and raspberry is one you should definitely try. It makes the pancakes taste fruity and refreshing. On top of that, the slightly sweet yogurt sauce is the perfect addition. You can drizzle it over the pancakes, over put a g00d blob of it on top of a pancake. Then you could also fold or roll the pancake to have a wonderful arrangement of pancake and sauce :-).
Pancakes taste the best when they are still warm. If you want to keep them warm for a second breakfast or for someone arriving late 🙂 just put them on a plate and put them into the oven at 80 – 100° celsius.
To get fluffy pancakes, these things are important: Don’t over mix the batter. Just stir until everything is well combined. While the batter roasts in the pan don’t press/flatten the pancake with the spatula. And you have to be a little bit patient while baking the pancakes in the pan: Let them bake on medium heat until the bottom side is well done, then flip the pancake.
Enjoy!
Recipe for 6 pancakes:
Pfannkuchen:
190g flour
2 tsp sugar
1 package vanilla sugar (ca. 8 – 10g)
2 tsp baking powder
1 pinch of salt
370g plant-based milk
1 organic lemon
– zest of the lemon
– 4 tbsp lemon juice
2 tbsp oil
150g raspberries
some plant-based butter to grease the pan
Yogurt Sauce:
20 tbsp plant-based yogurt
2 tsp powdered sugar (sifted)
Put the lemon juice into the plant-based milk give it a quick short stir and let it sit for 10 minutes.
Mix the lemon zest with the oil.
Mix flour, sugar, vanilla sugar, baking powder, and salt.
Add the wet ingredients, milk with lemon juice, and oil, and mix until well combined. Now let the mixture sit for 5 minutes. In the meantime wash the raspberries and cut them into halves. Prepare the pan with a little bit of oil or plant-based butter and put it on medium heat.
Then put the dough for the first pancake into the pan. Spread some raspberries over it. Wait till the bottom is well baked, then flip it with a spatula. Repeat that :-).
If you want to keep them warm just put them on a plate and put them into the oven at 80 – 100° celsius.
For the yogurt sauce simply mix the sifted powdered sugar with the yogurt.
Done!
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