frambozenpannenkoekjes
Raspberry pancakes

Ingrediënts

250 all-purpose flour
1.5 tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
250 ml milk
1 tbsp white vinegar
50 g granulated sugar
1 large egg
1/2 Tbsp red food coloring
40 g pureed raspberries
1 tsp vanilla extract
60 g salted butter, melted
raspberries and fresh mint leaves, for garnish (optional)

Mascarpone Glaze
150 g mascarpone cheese, softened
80 g powdered sugar
60 ml milk, plus more if desired
1/2 tsp vanilla extract

In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired. Store in an airtight container in refrigerator.

Preparation

  • 1
    In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired. Store in an airtight container in refrigerator.
  • 2
    In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside.
  • 3
    In another mixing bowl, add milk and whisk in vinegar, allow mixture to rest for 3 minutes. Add in sugar, eggs, red food coloring, pureed raspberries, vanilla and melted butter. Whisk mixture until well combine. Slowly add in dry ingredients while whisking and mix just until combined.
  • 4
    Preheat a nonstick sauté pan on medium low heat. Butter pan and pour 80 ml of batter at a time onto hot griddle. Cook until bubbles begin to appear on the top surface of the pancakes, then flip and cook opposite side until pancake is cooked through.
  • 5
    Serve pancakes warm with Mascarpone Glaze and garnish with fresh raspberries and mint leaves.
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