Pancake raclette

Pancake raclette

Total: 25 min. | Active: 25 min.
Nutritional value / people: 345 kcal
, Fat: 12 g
, Carbohydrate: 48 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pancake mixture

200 g white flour
2 tbsp sugar
¼ tsp salt
1 tsp baking powder
¼ tsp sodium bicarbonate
2 ½ dl buttermilk
10 g butter, melted
1 fresh egg yolk
1 fresh egg white
1 pinch salt

Pancake raclette

1 tsp cinnamon
3 tbsp sugar
a little butter
100 g frozen berry mixture, defrosted
100 g Nutella
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How it's done

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Pancake mixture

In a bowl, mix together the flour and all the ingredients up to and including sodium bicarbonate. Combine the buttermilk, butter and egg yolk and stir in.

Beat the egg white with the salt until stiff, carefully fold into the mixture.

Pancake raclette

Mix the cinnamon and sugar. Brush the raclette pan with a little butter and heat in the raclette oven. Pour enough batter into the pan to thinly cover the base. Top with the berries. Bake the pancakes until the underside separates from the pan. Serve with Nutella or cinnamon sugar.


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