Meet the perfect combination of fresh, sweet, and creamy: thin Dutch pancakes with raspberries, white chocolate, and a hint of lemon zest. With a good pancake pan, you can bake them exactly as they should be: golden brown, paper-thin, and irresistibly delicious. Whether you're making a Sunday breakfast or a festive dessert, this pan ensures ideal heat distribution and a crispy edge. Discover how these pans can elevate your pancakes to the next level!
Let's get started!
- Before you start baking, remove the ingredients from the refrigerator so they can come to room temperature.
- Put the flour in a large bowl and add the salt and vanilla sugar. Add the eggs and whisk the mixture while slowly adding the milk. Keep whisking until you have a smooth batter without lumps.
- Stir in the melted butter, chopped white chocolate, and crushed raspberries. Let the batter rest for 15-20 minutes.
Baking pancakes
- Heat the pancake pan and start on low heat. Only add oil or butter when the pan is hot. Let the butter melt until it no longer foams or until the oil is hot.
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Pour a thin layer of batter into the pan, rotate the pan to distribute the batter evenly, and bake the pancake until golden brown on both sides.
Serving
- Place the pancakes on a plate, sprinkle the remaining grated white chocolate and raspberries over them. You can also fold or roll up the pancakes and sprinkle them with powdered sugar.
- Serve warm and optionally with an extra drizzle of melted white chocolate!
