Almond Flour and Raspberry Pancakes À La Didi
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 medium egg (s)
- 2 tablespoon flour
- 2 tablespoon almond flour
- 4 teaspoons sugar
- 1 pinch (s) salt
- 125 g raspberries
- 100 ml cream
- 20 g butter
- possibly sugar for sprinkling
Print Recipe
Pin Recipe Instructions
- Beat the eggs with the sugar, a pinch of salt and the cream until frothy. Mix the flour with the almond flour and add. Continue beating until you have a creamy dough. Let the dough rest in the refrigerator for 1/2 hour.
- Heat a coated pan with 10 g butter and pour 1/4 of the batter. Spread half of the raspberries on the dough and pour 1/4 of the dough over it. Bake the pancakes on both sides for about 5 minutes on half the heat until golden brown.
- Repeat the process for the 2nd pancake. Arrange, sprinkle with sugar if necessary and serve.
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