Waffeln,Pfannkuchen,Reibekuchen » Zitronen-Himbeer-RicottaPfannkuchen

3/4 Tasse (95 g) Mehl
löffeln und nivellieren
1,5 Teelöffel Backpulver
1/4 Teelöffel Backpulver
Prise Salz
1 Tasse Vollmilch-Ricotta-Käse
3 große Eier
Schale aus 1 Zitrone gerieben
1 Esslöffel Zitronensaft
1/4 Tasse (50 g) Zucker
1 Tasse (125 g) Himbeeren
geklärte Butter oder Ghee
zum Braten
Puderzucker
zum Abstauben
1. Mischen Sie in einer kleinen Schüssel alle trockenen Zutaten zusammen.
2. In einer großen Schüssel alle feuchten Zutaten (ohne Himbeeren) verquirlen, bis alles gut
vermischt ist.
3. Fold the dry ingredients into the wet ingredients. They should be just barely mixed. Do not
overmix, the dough can be lumpy.
4. Heat a non-stick skillet over medium-low heat, grease it lightly with butter. While the skillet is
heating up, cut the raspberries in half / break them in half with your fingers. Heat the skillet
until a drop of batter sizzles slightly upon contact.
5. Scoop about 1 tablespoon of the batter onto the skillet for each pancake (don't make big
pancakes, they're delicate), flatten it gently, cook for 1 minute.
6. Put 4 raspberry halves on top, press them in slightly, cook for another minute.
7. Flip the pancakes over and cook for about 1-1,5 minutes or until golden.
8. Transfer the pancakes on a plate. Repeat with the remaining batter.
9. Enjoy