Berrylicious German pancakes are the best pancakes you can get! Baked butter pancakes topped with raspberries, lemon curd and melted chocolate!
- 3 small eggs
- 150 milliliters Milk
- 75 grams Flour
- A pinch of salt
- 1 teaspoon baking powder
- 50 grams Butter without salt
- FOR THE TOPPINGS:
- 4 tablespoons lemon curd
- 100 grams Choice of Chocolate, Melted
- 4 oz fresh raspberries
- 2 tablespoons Caster sugar
- 1 teaspoon Ground cinnamon
Preheat the oven to 220°C (420°F).
In a bowl, mix the eggs, milk, flour, salt and baking powder until you get a nice smooth batter.
Melt the butter in a pan (be careful not to burn it). When you see the butter bubbling, pour in the pancake mix. Leave it on the heat for about 30 seconds to 1 minute before transferring the pan to the oven.
Bake for 15 to 20 minutes. When the crêpe has puffed up at the edges (sometimes in the middle too) and has a nice golden color, it is ready to be taken out of the oven.
While still hot, spread over lemon curd, pour in melted chocolate and garnish with raspberries. Finally, sprinkle with sugar mixed with cinnamon.
Serve hot !