Crispy pancakes for morning, noon and evening enjoyment. They are easy to make and taste amazing with jams, fresh berries and a bit of sugar – and it won’t hurt to add a dollop of ice cream, either.
1 pinch salt
1 tsp. vanilla sugar
15g freeze-dried raspberries
500g whole milk
Blend the freeze-dried raspberries into a fine powder and sift it into a 2l Margrethe bowl together with the flour.
Add the sugar, vanilla sugar and salt to the flour.
Crack the eggs into a 500ml Margrethe bowl, then whisk the eggs into the flour mixture one at a time with a hand mixer.
Melt the butter and whisk the hot butter into the batter.
Whisk the milk into the batter.
Fry thin pancakes on a hot pan (with a little oil for the first pancake).