Vegan Durum Wheat Semolina Pancakes with Raspberry Sorbet
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g semolina (durum wheat)
- 400 ml water
- 1 vanilla pod, the pulp it
- Cinnamon powder
- Oil for frying
For the sorbet:
- 500 g raspberries (frozen)
- possibly sugar your choice or sweetener
Print Recipe
Pin Recipe Instructions
- Put the durum wheat semolina with the water and the spices in a bowl and mix everything together. Then fry the pancakes in portions in a pan with neutral oil (e.g. rapeseed oil). I always use a small ladle and it turns out nice, crispy pancakes.
- In the meantime, prepare the sorbet. To do this, puree the frozen raspberries (they should still be icy) to a homogeneous mass. If you want, you can of course add sugar, etc., I prefer it to be very simple.
- Now put the cold sorbet on the hot pancakes and eat immediately.
- Tip: If it is not sweet enough, you can spread agave syrup, honey or other delicacies on the pancakes.
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