- Wheat flour 1.5 tbsp.
- Oatmeal 1 tbsp.
- 2 tsp baking powder
- Sugar 2 tbsp
- Eggs 3 pcs.
- Milk 1 tbsp.
- Mint (finely chopped) 2 tbsp.
- Raspberries 1.5 tbsp.
- Vegetable oil for frying
- Powdered Sugar
- Mint for decoration
- Main Ingredients Raspberry, Milk
- Serving 5 servings
pan, whisk, spatula, spoon, mixer
Step 1: prepare the dough.
Beat the eggs with sugar with a mixer until airy foam.
Add the flour (wheat and oat) and baking powder for the dough, pour in the milk and whisk everything until a homogeneous consistency.
At the very end, add finely chopped mint and mix well again.
Step 2: fry the pancakes.
Heat vegetable oil in a pan. Lay out the dough, forming a fritters, and carefully place the raspberries (washed and prepared, of course) in the center. Top the raspberries with a small amount of dough, so that its juice remains inside, and does not pour into a frying pan.
Fry until golden brown on both sides.
Step 3: serve raspberry muffin pancakes.
Sprinkle the finished hot pancakes with powdered sugar and garnish with mint leaves. Serve with tea for breakfast or dessert.
Enjoy your meal!