Mix the milk with the mineral water. Mix flour, baking powder, eggs, salt, vanilla sugar and milk mix in a mixing bowl to form a smooth dough and leave to swell for about 20 minutes.
In the meantime, sort the raspberries and heat the oven to 100 ° C.
Now heat some oil in a small coated pan (fried egg pan) and pour in part of the batter. Spread a few raspberries on top (with frozen berries, add a little more sugar over the berries if necessary) and pour a little pancake batter over the raspberries again. Bake the pancake on medium heat for 3 - 4 minutes, then turn it over with 2 spatulas and bake on the berry side for about 3 minutes.
Overturn the pancake on a dessert plate, place it on a fire-proof plate and place in the warm oven to tighten.
Do the same with the rest of the dough. Let the finished pancakes sit in the oven for about 10 minutes so that they are completely cooked through.
The dough is enough for about 4 cakes in a small pan.
These pancakes can be eaten as a main course or as a dessert. Vanilla ice cream goes perfectly with it.
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