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Pancakes with VF Olive Oil and VF Raspberry Balsamic

Updated: Mar 28



  • 200 g raspberries

  • 2 tsp. powdered sugar

  • A dash vomFASS Raspberry Balsamic

  • 2 eggs

  • 2 T. sugar

  • 250 g flour

  • 1 tsp. baking powder

  • 50 ml vomFASS Extra Virgin Olive Oil of your choice

  • 200 ml buttermilk

  • 1 pinch vomFASS Salt

  • vomFASS Sun Meadow Rapeseed Oil

  • Fresh raspberries, optional

  • Powdered sugar, optional


  1. Bring the raspberries to a boil in a pan with the powdered sugar and vomFASS Raspberry Balsamic.

  2. Simmer until the mixture has thickened a bit. In the meantime, stir eggs with powdered sugar until foamy.

  3. Add flour, baking powder, salt, olive oil and buttermilk.

  4. Mix the ingredients well until it is smooth.

  5. Pour vomFASS Sun Meadow Rapeseed Oil in a coated pan and pour in some of the batter.

  6. Bake on low to medium heat for two to three minutes, turn and cook again for a few minutes until golden brown.

  7. Arrange on a plate and serve with raspberry puree. Garnish with raspberries and powdered sugar.

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