Pistachio Pancakes with Raspberry and Lemon Filling

For the pancakes with raspberry-lemon filling, mix all the ingredients for the dough into a liquid mass and let rest for half an hour.

Put the raspberries with the grated peel of one lemon in a shallow bowl, sprinkle with liqueur and lemon juice and dust with powdered sugar.

Heat a few drops of Rama Culinesse vegetable cream in a shallow pan and pour in the pancake batter with a ladle. Spread the batter evenly by lifting the pan, sprinkle the chopped pistachios on top and bake the pancakes until golden brown on both sides.

Whip Rama Cremefine until stiff and carefully mix with the filling.

Then spread the berry filling on the pancakes and fold decoratively. Sprinkle with chopped pistachios and powdered sugar.

Preparation Tip:

Instead of pistachios, you can use chopped walnuts or hazelnuts.

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