For the pancake mixture
• 450g flour
• 5 eggs
• 2 tbsp brown sugar
• 2 tbsp light brown sugar
• 850 ml milk
• 25g butter
• 1 lemon
For the filling and decoration
• 2 handfuls of raspberries (for filling + decoration)
• 1 jar raspberry calisson jam
• 2 or 3 calissons
• 1 tbsp grilled flaked almonds
• 1 tbsp crushed pistachio nuts/vc_column_text]
Preparing the pancakes
Pour the flour, sugar and brown sugar into a salad bowl.
Mix together and make a well in the middle.
Break the eggs into the well.
Gradually pour in the milk while you beat the eggs, bring the flour to the middle.
Melt the butter and add to the mixture.
Add the grated lemon peel and mix.
Leave to one side for 1 hour.
Cook the pancakes 1 to 2 minutes on each side in a non-stick frying pan.
Chop a large handful of raspberries into small pieces.
Assemble your pancake cake, spreading jam on every other pancake.
Put some pieces of raspberry on those with no jam.
Continue until there are no pancakes left.
Spread jam on the last pancake and place around 10 raspberries in the middle
Add the grilled almonds, pieces of pistachio and some pieces of calissons.
Keep in the fridge before serving.
WHAT YOU NEED