200 g raspberries
2 tsp. powdered sugar
A dash vomFASS Forest Raspberry Balsamic Star
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
Bring the raspberries to a boil in a pan with the powdered sugar and vomFASS Forest Raspberry Balsamic Star.
Simmer until the mixture has thickened a bit. In the meantime, stir eggs with powdered sugar until foamy.
Add flour, baking powder, salt, olive oil and buttermilk.
Mix the ingredients well until it is smooth.
Pour vomFASS Sun Meadow Rapeseed Oil in a coated pan and pour in some of the batter.
Bake on low to medium heat for two to three minutes, turn and cook again for a few minutes until golden brown.
Arrange on a plate and serve with raspberry puree. Garnish with raspberries and powdered sugar.