Ingredients
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Method
-
Batter base
Beat the egg yolks with the flour, milk, caster sugar, vanilla sugar and a pinch of salt until smooth.
-
Whisking
Whisk the egg whites into a firm foam, then gently fold them into the pale batter so the air is retained.
-
Cooking on one side
Melt the butter in a large non-stick frying pan, pour in the batter, scatter the raisins over it and cook over a moderate heat until the underside is nicely golden.
6 min -
Flipping and tearing
Turn the pancake over, then tear it into pieces using two forks.
2 min -
Caramelising
Sprinkle over the sugar and toss the pieces until the sugar is lightly caramelised.
2 min -
Serving
Dust with icing sugar and serve warm with jam or fruit compote.
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 1 195 kcal | 299 kcal |
| Fat | 30 g | 7,5 g |
| of which saturates | 12 g | 3,0 g |
| Carbohydrates | 173 g | 43 g |
| Protein | 53 g | 13 g |
| Fibre | 4,9 g | 1,2 g |
An estimate calculated from the raw weight of the ingredients. Not included: butter. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
May contain: sulphites (depends on the exact product used)
For sensitive digestion: flour, milk (lactose), raisins (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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