| Cook Time | 35 minutes |
| Servings |
Ingredients
- 1 pack Raspberries frozen
- 0,5 liter Milk
- 100 gram Sour cream
- 2 pieces Chicken eggs
- 50 gram Butter
- 40 ml Vegetable oil
- 50 gram Sugar
- 5 gram Salt
- 1 pinch Vanilin
- 1 pinch Cinnamon
- 150 gram Flour wheat / Flour or how much will the dough take
Ingredients
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Instructions
- Put the raspberries in a small saucepan (set aside a few beautiful berries for serving). A good warm up, while raspberries do not give juice.
- Then RUB through a fine sieve.
- It is desirable that the seeds are separated from the puree. My sieve is not small enough and a few seeds have passed.
- Prepare the products so that everything is at hand.
- In a deep bowl, whisk together the sour cream, eggs, sugar, salt and spices.
- Add the melted butter and vegetable oil. Dilute about half of the warm milk.
- Then add the flour and knead the dough thoroughly.
- Gradually add the remaining milk to the desired consistency. Last of all, mix the raspberry puree into the dough.
- Pour the dough into a thin layer. Oven on medium heat.
- As soon as the color of the dough changes and bubbles appear, turn the pancake over and bake until ready.
- Serve with sour cream, garnished with raspberries.
- Bon Appetit!
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