Suzette Pancakes with Flambéed Berries

Summary

Ingredients

For the pancakes:

• 1 vanilla pod (s)
• 3 tablespoon butter
• 360 g flour
• 2 pinch (s) salt
• 3 teaspoons sugar
• 375 ml milk
• 3 egg (s)
• Icing sugar for sprinkling

For the berries:

• 0.5 ½ lemon (n)
• 40 g butter
• 100 ml apple juice
• 100 g blueberries
• 100 g raspberries
• 50 g pomeranate seeds
• 100 g blackberries
• 100 g suar
• Calvados

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Instructions

1. Preparation of the pancakes:
2. Mix the flour, salt, sugar, milk and eggs into a fluffy batter. Cut open the vanilla pod and add the pulp.
3. Melt the butter in a pan and pour in the batter. When the dough is slowly loosening and the bottom side has turned golden, turn it carefully and brown the other side as well.
4. Cut out smaller cakes from the finished pancake with a mold. Then later place 3 of these small cakes on the berry mix and sprinkle with powdered sugar.
5. Preparation of the berries:
6. Pile the sugar in a pan and let it melt, then caramelize. With half a lemon (cut face down) on a fork, carefully distribute the caramel in one half of the pan. Carefully pour the apple juice onto the free side of the pan and let it combine with the caramel. Now add the berries and stir carefully.
7. Then take the pan off the heat, add the calvados (if desired) and light the whole thing.
8. Florian prepared this recipe as a dessert in the program The Perfect Dinner - Day 3 in Lübeck - on Wednesday, June 10th, 2020.