Rasmus Klump Pancakes
Servings: 20 pancakes • Prep time: 10 mins • Cook time: 25 mins
These go wayyyyy back to when I was little. I remember making them back in my Switzerland days when i was about 7 years old, and I basically haven't stopped since. They are really simple to make and you can practically top them with anything. I definitely have my staple toppings which can range from lemon and sugar to sugar and cinnamon to maple syrup to ice cream and jam, however in this case I thought i'd try something else: whipped cream and raspberry sauce (a very simple one!). Hope y'all enjoy!
250g AP flour
2 cups milk
2 tbsp sugar
4 tbsp butter
1/2 pint heavy cream
1 tsp vanilla extract
2 tbsp confectionary sugar *optional
1 cup frozen raspberry
1. In a bowl mix together the flour, milk, eggs, salt, and 1 tbsp sugar. Whisk together until thoroughly combined (there should be no clumps of flour).
2. Heat up a medium sized pan to about medium-high heat. Add about 1/4 tbsp butter to the pan and let it brown. Add in about 1/4 cup pancake mixture (depending on pan size this may be more or less) and twirl it around the pan until it reaches the edges and completely covers the pan (ideally in the shape of a circle). Flip after about 30 seconds, and transfer to plate once both sides are golden. Repeat this step until you run out of mixture. *you don't need to butter the pan every time. I butter about every other time. Also remember to keep the pancakes covered with foil.
3. For the simple raspberry sauce, heat up the frozen raspberries and 1 tbsp sugar. You can do this in the microwave or in a small pot. Once hot, mash the raspberries to form a saucy texture.
4. For the Whipped cream, add the heavy cream, vanilla extract and confectionary sugar into a bowl. Using either a manual whisk or an electric mixer, whisk until creamy. *I personally prefer the whipped cream less whipped - if thats not you, continue to whisk until you're satisfied!
5. Assembly! You can fill em, top em or dip em! Whatever your heart desires. ENJOY!