About this recipe:I recently invented this pancake when I found a punnet of raspberries in the fridge and wanted to make something special. The pancakes aren't too easy to flip, but you can get around this by just sliding them from the pan onto a plate. Anyway, the pancakes were so good that my girlfriend told me that I had to write the recipe down.
125g plain flour
1 pinch of salt
1 pinch of sugar
60ml sparkling water
butter for the pan
1 punnet raspberries
icing sugar for dusting
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Method Prep:15min › Cook:5min › Ready in:20min
Mix the flour with the salt and sugar. Beat the eggs with the milk and water. Mix all ingredients well.
Melt a knob of butter in a non-stick pan. Pour half of the batter into the pan and press the raspberries into it slightly. Cook the pancakes for about 5 minutes until set and crispy at the edges. Gently loosen the edges and slide it onto a plate (flip if you are brave, otherwise the top should be well cooked). Sprinkle generously with icing sugar. Do the same with the remaining batter.
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