These start quietly in the pan, then surprise you at the first bite. Crisp outside, soft and creamy inside, finished with raspberries that cut through the richness just enough.
Difficulty
Easy
Prep Time
12 minutes
Cook Time
10 minutes
Total Time
22 minutes
Servings
2–3 portions
Ingredients
Instructions
- Start with the raspberries so they have time to soften.
- Warm them gently in a small pan with honey and lemon juice until they break down slightly, then set aside.
- In a bowl, mix the cheese with eggs, flour, sugar, vanilla, and salt until just combined.
- The batter should be thick but spoonable.
- Heat a pan over medium heat and add a thin layer of fat.
- Spoon the batter into the pan, leaving space between pancakes.
- Cook until the bottoms turn golden and crisp, then flip and cook briefly on the other side.
- Serve hot, spooning the warm raspberry sauce over the top.
Tips
If the pancakes brown too fast, lower the heat — slow cooking keeps the inside fluffy.
For extra crunch, fry the first side a little longer before turning.
More ideas: Quick Fruit Puff Pastry Cups, Pear & Blue Cheese Flat Tart, Zucchini & Smoked Bacon Fritters
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