Dessert Recipes - Swedish Raspberry Pancakes Recipe

Ingredients

• 50 g/2 oz/1/2 cup plain (all-purpose) flour

• 10 ml/2 tsp caster (superfine) sugar

• A pinch of salt

• 1 egg, separated

• 200 ml/7 fl oz/scant 1 cup milk

• 15 ml/1 tbsp melted butter

• Oil, for shallow-frying

• 50 g/2 oz/1/4 cup unsalted (sweet) butter, softened

• 100 g/4 oz/2/3 cup icing (confectioners') sugar, sifted

• 100 g/4 oz raspberries

---

Method:

1. Mix together the flour, caster sugar and salt in a bowl. Add the egg yolk and gradually beat in the milk to form a smooth batter.

2. Stir in the melted butter. Leave to stand while preparing the filling. Beat together the unsalted butter and icing sugar until smooth and fluffy.

3. Whisk the egg whites until stiff and fold into the batter with a metal spoon. Heat a little oil in a large frying pan (skillet).

4. Drop 15 ml/1 tbsp of the batter into the pan and cook for about 1 minute on each side until golden brown and set. Keep warm while cooking the remaining pancakes.

5. Transfer to warmed serving plates. Spoon a little of the butter cream on each and top with raspberries. Serve before all the butter cream has melted.