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Blueberry pancakes with Raffaello cream

Blueberry pancake with Raffaello cream, easy to make and sensationally good in taste.

Heidelbeer Pancake mit Raffaelo Creme Rezept

 

Ingredients

Dough
300 g flour type 550
350 ml milk
3 eggs

2-3 tbsp raw cane sugar
250 g blueberries
1 pinch of salt
2 teaspoons of baking soda

oil for frying
cream
250g mascarpone​
150g yogurt​
3-4 tbsp agave syrup

1 lime zest
10 Raffaello
glaze
1 tbsp dark cream
30-50 ml cream

Instructions

Dough
Wash the blueberries and put them in a blender with the milk and strain. Strain this mixture.
Mix the eggs with the sugar until foamy, either with a hand mixer or a food processor.
Add the blueberry milk to the egg-sugar mixture.

Mix flour, salt and baking powder and pour into the milk-egg-sugar mixture.
Mix everything together with a whisk to form a smooth dough.
Brush a pan with oil and fry the pancakes one after the other over medium heat and set aside to cool.

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