Raspberry pancakes
Description
Delicious baked treats for the whole family. If you chose frozen raspberries for the pancakes, let them sit in the warmth for a little while so the berries separate from each other. After that, you can add them to the batter. Another important point is to let the batter rest before cooking. When cooking pancakes, don’t spread the batter too thin across the pan—it’s enough to spread it within an 11–12 cm diameter. The larger the pancake’s diameter, the thinner it will be. Keep these nuances in mind and treat your family to delicious baked goods. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Place the raspberries in a bowl. Pour in the milk and add the sugar. Blend the ingredients with an immersion blender until smooth.
- 3
Step 3
Add the eggs to the mixture you have. Beat again with the blender.
- 4
Step 4
Add flour, baking powder, baking soda, and salt. Mix. Leave for 15 minutes.
- 5
Step 5
After the time has elapsed, add vegetable oil and stir.
- 6
Step 6
Heat the skillet. Reduce the heat to slightly below medium. Pour 2 tbsp of batter into the center of the skillet. Spread it into a circle 11–12 cm in diameter, but no larger. Fry on both sides until golden brown.
- 7
Step 7
Stack the finished pancakes on top of each other in a stack. Serve hot.
- 8
Step 8
The baking is ready. Serve with tea.