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Description

These pancake towers are a real eye-catcher and taste simply heavenly! The combination of fluffy pancakes, fruity raspberry puree, creamy Ruby cream and fresh yogurt is a poem. I especially like to make them for Sunday brunch or as a sweet surprise for a birthday. The preparation is very easy and quick with the Thermomix®. The slightly sour raspberries and pomegranate seeds form a great contrast to the sweetness of the bananas and the cream. An absolute favorite recipe that is guaranteed to please everyone!

Ingredients (12 ingredients)

Preparation (8 steps)

Prepare raspberries

Let 300 g of frozen raspberries thaw. The best way to do this is to put them in a bowl and let them sit for a while.

Remove pomegranate seeds

Halve 0.5 pomegranate and remove the seeds either in a bowl with water or by knocking the peel with a wooden spoon.

Chop bananas

Thermomix® Setting

5 sec/Speed 5

Put 4 bananas in pieces into the mixing bowl and chop for 5 sec./speed 5.

Prepare dough

Thermomix® Setting

20 sec/Speed 4

Add 200 ml milk, 4 eggs, 1 packet of Bourbon vanilla sugar, 300 g wheat flour type 405, 0.5 packet of baking powder and 1 pinch of salt to the bananas in the mixing bowl and stir for 20 sec./speed 4 to a smooth dough.

Puree raspberries

Thermomix® Setting

20 sec/Speed 10

Put the thawed raspberries into the mixing bowl and puree for 20 sec./speed 10.

Strain raspberry puree

Strain the raspberry puree through a fine sieve to remove the seeds.

Bake pancakes

Heat 2 tablespoons of oil in a coated pan. Bake pancakes one after the other from the dough.

Layer pancake towers

Spread pancakes with 80 g cream and layer with the raspberry puree to form 4 small towers. Top with a dab of 150 g yogurt and sprinkle with pomegranate seeds.