Sunday again. Therefore: pancakes! But with a touch of raspberry. And in the shape of a cake.
Super easy recipe, serves 4, and turns breakfast into celebrations. No need to look far for reasons to celebrate: it's Sunday, gorgeous rainy morning, clear sunny afternoon, it's quiet and nice, finished my book for the Forest City (doesn't 'Forest City' sound simply lovely?) Bookclub first meetup, got a chance to be walking in the rain with Dog, and even got a chance to continue reading through the book I was reading at the time the meetup was announced. It's barely past noon and feels like entire day of lovely!
On to the pancake cake with raspberry filling:
For the pancakes:
In a large bowl, add together and mix well:
- 1 cup plain yogurt (Balkan or Greek style)
- 2 tbsp Agave syrup
- pure vanilla extract
- 1 whole egg
- 2/3 cup whole wheat flour
- 1 tsp baking powder
Heat a lightly oiled pan over medium heat. Pour ~ 1/4cup of the batter into the pan and cook for about 3 minutes, until bubbles start to form and the bottom is golden brown. Flip over to the other side and cook for another 1-2 minutes, until lightly browned.
Repeat with the remaining batter. Makes 7 pancakes.
For the filling, mix together until smooth and fluffy:
- 1/2 package (~225 g) ricotta cheese
- 1 cup fresh raspberries (or frozen)
- a little bit of honey (agave syrup will turn the mixture brown)
Divide the mixture into 7 equal part and spread over each pancake. Stack the pancakes one on top of the other. Decorate with raspberries.