Creamy pancakes with raspberries
Description
The dish is prepared without unnecessary complications. You can use either fresh or frozen raspberries to make these pancakes. If you don't have whole wheat flour, you can substitute it with regular flour. These pancakes are best served with a glass of cold milk. They are best enjoyed on the day they are made, but you can also prepare the dough in advance, cut it into portions, and freeze. There's no need to thaw the pancakes before baking—just add a few extra minutes to the cooking time. The ready dessert can now be served.
Instructions
- 1
Step 1
1. Preheat the oven to 220 degrees with the rack in the middle position. Line a baking sheet with parchment paper or a silicone baking mat. In a large measuring cup, mix ricotta and heavy cream. In the bowl of a food processor, combine flour, baking powder, sugar, and salt. Add cubed butter and process until the butter is broken down and the mixture resembles coarse crumbs. Add raspberries and pulse a few times in the food processor. Add the cream mixture.
- 2
Step 2
2. Mix until the dough becomes moist but still crumbly. Turn the dough out onto a work surface and shape into a ball. Knead the dough several times, then roll it out into a square about 17 cm in size and 2.5 cm thick.
- 3
Step 3
3. Cut the dough into 9 squares. Place the flatbreads onto the prepared baking sheet. Bake until golden brown, 16–20 minutes. Transfer the flatbreads to a wire rack and let cool for 10 minutes before serving.