Mini Heart Pancakes with Raspberries and Maple Syrup

Ingredients

• 4 eggs
• 150 g flour
• Salt
• 300 ml milk
• 50 g sugar
• 3 tbsp clarified butter
• maple syrup (for drizzling)
• 150 g raspberries (for garnish)

Instructions

1. 1.

   Separate the eggs. Whisk the flour with salt and milk until smooth. Stir in the yolks and sugar. Beat the whites with a pinch of salt until stiff peaks form, then fold in 1 tbsp sugar. Gently fold the meringue into the batter.

2. 2.

   Cook portions in slightly hot clarified butter in a non‑stick skillet. Spoon about 1/4 cup batter per pancake, cook 1–2 minutes until golden brown, flip and cook the other side (add more butter if needed) until golden. Remove from pan.