Ready in 30 minutes
Foodie Bart De Roeck has bundled all his recipes in his very first cookbook Easy & speedy: 60 plates that can be on the table in no time. These pancakes are quickly made, require few ingredients, but look and taste delicious for Easter brunch. Sprinkle some icing sugar over it and finish with fresh raspberries and agave syrup and it’s done in no time.
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1. Place all ingredients (except the raspberries and fresh cheese) in the blender and blend.
2. Gently crush the raspberries into the batter with a fork and spatula.
4. Bake the pancakes until nicely brown on both sides and serve immediately with some fresh cheese and fresh raspberries.
