Thin pancakes with raspberries
Description
The recipe does not take much time. Serve juicy pancakes with a raspberry filling as soon as they are ready so the berries do not release too much juice. The variety of raspberry does not matter; you can make jam or preserves with raspberries and sugar ahead of time if you prefer a cooked filling. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Crack the chicken eggs into a deep bowl and pour in milk of any fat content. Add 50 grams of sugar and salt, and beat with a whisk or using a blender or mixer. Add wheat flour and fold it into the mixture. Then pour in vegetable oil and leave for 20 minutes.
- 3
Step 3
Heat the skillet and grease it with vegetable oil for the first time. Stir the “rested” batter and pour half a ladleful into the skillet. Cook the pancake for one minute on each side until golden brown.
- 4
Step 4
Sort through the raspberries and rinse them in water, removing debris and stems from the berries. Then drain off the water and spread the berries on paper towels to remove excess moisture.
- 5
Step 5
Sprinkle the remaining granulated sugar over the berries and stir. If you want to simmer the berries, transfer them with the sugar to a saucepan or small pot and simmer on the stove for about 5–6 minutes.
- 6
Step 6
Spread 1.5 tbsp of raspberry filling onto a pancake, fold or roll it in whatever way is easiest for you, and serve.