← All recipes

🍰 Heart-shaped pancakes with raspberries and maple syrup

436 kcal · 30 min · 4 servings

Heart-shaped pancakes with raspberries and maple syrup Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Separate the eggs. Carefully separate the yolks from the whites.
  2. 2. Mix the flour with a pinch of salt and the milk. Stir until smooth and lump-free.
  3. 3. Add the egg yolks and sugar to the flour mixture. Stir everything in well.
  4. 4. Whip the egg whites with another pinch of salt until stiff peaks form.
  5. 5. Slowly drizzle the remaining sugar into the stiff egg whites. Whip briefly until glossy.
  6. 6. Gently fold the egg whites into the pancake batter. Be careful not to deflate the air.
  7. 7. Heat some clarified butter in a non-stick pan.
  8. 8. Pour a small ladle of batter into the hot pan. Cook the pancake for about 1 to 2 minutes.
  9. 9. Flip the pancake when the underside is golden brown.
  10. 10. Cook the second side until golden brown. Add a little more clarified butter if needed.
  11. 11. Remove the finished pancake from the pan. Repeat this process with the remaining batter.
  12. 12. Cut out about 12 hearts from the cooled pancakes using a heart-shaped cutter.
  13. 13. Stack three heart pancakes on top of each other on a plate.
  14. 14. Drizzle the hearts with maple syrup.
  15. 15. Garnish the dish with fresh raspberries and serve immediately.

Nutrition per serving