Hot Pancakes with Raspberries, Vanilla Syrup and Ice Cream

Fluffy homemade pancakes served with warm raspberries, sweet vanilla syrup, and a scoop of cold vanilla ice cream.

Vegetarian Dessert Breakfast Pancakes Sweet Raspberries

Estimated Nutrition

Calories

627.6

kcal / serving

2510.4 kcal total

Carbs

108.1g

per serving

432.5 g total

Fat

16.2g

per serving

64.8 g total

Protein

12.1g

per serving

48.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Baking Powder

110

Caster Sugar

CondimentsSauces

150

Vanilla Syrup

Dairy

piece

Egg

Free-range

275

Milk

Butter

A knob of butter

250

Vanilla Ice Cream

Fruits

300

Raspberry

2 punnets

GrainsCereals

170

Plain Flour

Sifted

Method

Pour the raspberry mixture over the pancakes and top with ice cream.

Warm the raspberries and 150ml of vanilla syrup gently in a separate pan.

Fry until golden brown on both sides then keep warm on a plate.

Whisk the eggs and 275ml of milk into the dry ingredients to form a smooth batter.

Sift the flour and baking powder into a bowl and stir in the sugar.

Cook the pancakes using about three spoonfuls of batter for each one.

Melt a little butter in a heated non-stick pan.