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If ! I would NOT be an overweight, diabetic old man, I would have me one of these at least three times a week for breakfast 🙂
Of course I would change the fruit often – I would rotate such fruit as apples, rhubarb, strawberries, carambola, bananas, lychees, pears, pitaya, grapes and many more, but the concept would always be the same. This wonderful dish can be prepared in less than 10 minutes, is extremely easy to whip-up and, if you use the less-exotic fruits, is also very cosy on your wallet 🙂
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Bon Appetit ! Life is Good !
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P.S.
If you don’t have buttermilk at hand, regular milk or half&half will do the trick.
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BREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberries
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BREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberries
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BREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberries
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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mix self-rising flour, honey, whole eggs and a dash of organic vanilla extract until smooth
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cook in fat of your choice ( I prefer clarified butter) until just set, flip
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cook on second side until golden but still fluffy and not dry
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meanwhile, saute 1 tblsp sugar or castor sugar in 1 tblsp of clarified butter
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when caramelized, remove from heat
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add fresh raspberries, stir JUST ONCE carefully in order to avoid mashing the fragile raspberries
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put pancake on a serving dish
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top with the raspberries, dust with castor sugar, sprinkle with mint leaves
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BREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberries
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BREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberries
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BREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberries
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BREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberries
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BREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberries
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