🍰 Heart-shaped pancakes with raspberries and maple syrup

Name: Heart-shaped pancakes with raspberries and maple syrup
Total time: 30 min
Yield: 4 servings
Ingredients: 2 eggs; 250 g spelt flour Type 1050; 400 ml milk (3.5% fat); 1 pinch salt; 1 tbsp whole cane sugar; 2 tbsp rapeseed oil; 2 tbsp maple syrup; 120 g raspberries

410 kcal · 30 min · 4 servings

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Ingredients

2 eggs
250 g spelt flour Type 1050
400 ml milk (3.5% fat)
1 pinch salt
1 tbsp whole cane sugar
2 tbsp rapeseed oil
2 tbsp maple syrup
120 g raspberries

Instructions

1. Separate the eggs. Keep the egg whites cool aside.
2. Mix the egg yolks with the flour and milk to form a smooth batter.
3. Let the batter rest for 10 minutes.
4. Whisk the chilled egg whites with a pinch of salt and the cane sugar until stiff and glossy.
5. Fold the egg whites into the batter in batches.
6. Heat rapeseed oil in a pan.
7. Place the heart-shaped molds into the hot oil.
8. Pour batter into the molds in batches.
9. Cook the pancakes until the underside is light brown.
10. Remove the heart-shaped molds.
11. Flip the pancakes.
12. Finish cooking the pancakes over low heat.
13. Repeat the process until the batter is used up.
14. Arrange the pancakes on plates.
15. Drizzle maple syrup over them.
16. Garnish the pancakes with fresh raspberries.
17. Serve the pancakes immediately.

Nutrition per serving

kcal: 410
Protein: 15 g · Fett/Fat: 12 g · Carbs: 60 g