🍰 Crispy Oven Pancake with Berries and Vanilla Ice Cream

Name: Crispy Oven Pancake with Berries and Vanilla Ice Cream
Total time: 30 min
Yield: 4 servings
Ingredients: Eggs 3 pcs.; Milk 160 ml; Wheat flour, Type 405 70 g; Salt pinch; Butter 2 tbsp; Raspberries, fresh 300 g; Brown sugar 2 tbsp; Vanilla ice cream 4 tbsp

268 kcal · 30 min · 4 servings

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Ingredients

Eggs 3 pcs.
Milk 160 ml
Wheat flour, Type 405 70 g
Salt pinch
Butter 2 tbsp
Raspberries, fresh 300 g
Brown sugar 2 tbsp
Vanilla ice cream 4 tbsp

Instructions

1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
2. Place an oven-safe pan in the oven and let it heat up.
3. Whisk eggs, milk, flour, and salt in a bowl until you have a slightly thick batter.
4. Carefully remove the hot pan from the oven.
5. Melt some butter in the hot pan.
6. Pour the pancake batter into the pan.
7. Bake the pancake in the oven for about 15 to 20 minutes until golden brown.
8. Rinse the raspberries under running water.
9. Place the raspberries in a pot together with brown sugar and one tablespoon of water.
10. Warm the berries for about 5 minutes until they start to break down slightly.
11. Remove the finished pancake from the oven.
12. Place the warm berries in the center of the pancake.
13. Serve the pancake with vanilla ice cream.

Nutrition per serving

kcal: 268
Protein: 7 g · Fett/Fat: 11 g · Carbs: 32 g