Raspberry Frypan Cake

    20 minutes

    This is a thick raspberry cake that is cooked in a frypan but is too big and hearty to be called a pancake, so big and packed full of raspberries that you don't even flip it because it is too hard.

    4 people made this

    Serves: 2 

    • 1 cup (125g) flour
    • 2 eggs
    • 1 pinch salt, to taste
    • 1 pinch sugar, to taste
    • 180m milk
    • 60ml mineral water
    • 15g butter, for the frypan
    • 1 punnet raspberries
    • 20g icing sugar for dusting

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bake the pancakes for about 5 minutes until it is set and crispy at the edges. Gently loosen the edges and slide it onto a plate.
    2. Sprinkle generously with icing sugar. Do the same with the remaining batter.
    3. Mix the flour with the salt and sugar. Whisk the eggs with the milk and mineral water. Mix the dry ingredients with the wet ingredients and whisk well.
    4. Melt a piece of butter in a non-stick frypan. Pour half of the batter into the frypan and press the raspberries into it slightly.

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