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Pancakes with raspberries and caramel & whisky sauce
35 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 135
  • Fat about 7g
  • Carbohydrates about 14g
  • Protein about 3g
This is needed
This is needed for 10 piece
  • 110 g white flour
  • 1 tbsp cane sugar
  • 2 tsp baking powder
  • a little vanilla sugar
  • a little salt
  • 1.5 dl milk
  • 1 eggs, beaten
  • a little butter
  • 1 dl full cream
  • 10 soft caramels, chopped
  • 2 tbsp whiskey
  • 30 raspberries
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And that's how it's done
And that's how it's done
In a bowl, thoroughly combine the flour and all the ingredients up to and including milk, add the butter and stir into the mixture, leave to rest for approx. 20 mins. Melt the caramels with the cream and whisky, set aside. In a non-stick pan, gently heat a little butter, add 2 tbsp of the dough to the pan and, using a spoon, shape into a circle approx. 5 cm diameter, fry over a medium heat for approx. 3 mins. each side until golden brown. Repeat with the other 9 pancakes. Divide the raspberries onto 5 pancakes and top with the remaining pancakes.