NEST
A naturally colourful Easter: Pancakes topped with raspberry-buttermilk-sauce, a flower nest busting with raspberry colours and Easter eggs that look like they just fell out of their nest.
125 g flour 1 egg
25 g margarine + some extra for frying
2 tsp baking soda
25 g sugar
1 pinch salt
200ml buttermilk (a small cup)
1 handful raspberries (frozen)
Defrost the raspberries and set some of them aside for decoration. Melt the margarine and let it cool down a bit. Take 125ml of the buttermilk and blend with the margarine and the beaten egg. Combine flour, baking soda, salt and pepper and blend with the egg mix. Melt some margarine in a pan and fry the pancakes using 1 to 2 table spoons of dough per pancake. Turn once. Continue until all the dough has been fried. Mix the raspberries and remaining buttermilk using a handheld blender. If you don’t like seeds in your sauce make sure to strain the paste through a sieve. Stack the pancakes on two plates, pour sauce over each stack and top with whole raspberries.
[This recipe was created based on an idea published by Sweet Paul] Issue 12 | April 2014
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