Pancakes with Raspberry and Pistachio

Ingredients

• Milk 15 fl oz
• Chicken Egg 3 pieces
• Sugar 5 oz
• Salt ¼ spoons
• Activated Baking Soda ¼ spoons
• Wheat Flour 5 oz
• Vegetable Oil 0 fl oz
• Frozen Raspberries 10 oz
• Meyer Lemon Juice 0 fl oz
• 33% Cream 5 fl oz
• Matcha 0 oz
• Powdered Sugar 0 oz
• Pistachios 0 oz
• Raspberry leaves to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients. Heat the milk to 105°F.

Step 2

Whisk together 3 eggs with 30 g of sugar and a pinch of salt until the sugar is dissolved.

Step 3

Pour in 100 ml of slightly warm milk and stir.

Step 4

Sift all the flour, add the baking soda, and whisk thoroughly until you achieve a uniform, thick, and sticky dough.

Step 5

Gradually incorporate the remaining warm milk into the dough.

Step 6

Add vegetable oil and mix again. Let the prepared dough rest for 15–20 minutes.

Step 7

Combine the raspberries, 70 grams of sugar, and lemon juice in a blender.

Step 8

Whisk the raspberry mixture until smooth and simmer for 7–10 minutes until it thickens to a jam-like consistency.

Step 9

Chop the pistachios coarsely.

Step 10

Preheat the crepe pan well, grease it with vegetable oil, and pour a small amount of batter onto it, spreading it evenly across the bottom. Cook for 15–20 seconds.

Step 11

When the edges of the pancake turn golden brown, flip it and cook for another 10 seconds. Repeat this process for all the pancakes.

Step 12

Whip the cold cream with matcha and powdered sugar.

Step 13

Spread each crepe with raspberry sauce and whipped cream, then sprinkle with pistachios.

Step 14

Fold the pancake in your favorite way and serve, garnished with fresh raspberries and powdered sugar.