Pancakes with raspberries and caramel & whisky sauce

Pancakes with raspberries and caramel & whisky sauce

Total: 55 min. | Active: 35 min.
Nutritional value / piece: 135 kcal
, Fat: 7 g
, Carbohydrate: 14 g
, Protein: 3 g


10 pieces


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

110 g white flour
1 tbsp cane sugar
2 tsp baking powder
a little vanilla sugar
a little salt
1 egg, beaten
1 ½ dl milk
10 g butter, melted
10 Fine Food All Butter Fudges, chopped
1 dl full cream
2 tbsp whisky
a little butter
30 raspberries
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How it's done

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In a bowl, thoroughly combine the flour and all the ingredients up to and including milk, add the butter and stir into the mixture, leave to rest for approx. 20 mins. Melt the caramels with the cream and whisky, set aside. In a non-stick pan, gently heat a little butter, add 2 tbsp of the dough to the pan and, using a spoon, shape into a circle approx. 5 cm diameter, fry over a medium heat for approx. 3 mins. each side until golden brown. Repeat with the other 9 pancakes. Divide the raspberries onto 5 pancakes and top with the remaining pancakes.

Good to know
Tip: Dust with icing sugar.
Serve: Serve with the caramel sauce.

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