Raspberry Pannekoeken with Pancetta
A delicious and savory raspberry dish from Laremy De Vries.
Ingredients
Pannekoeken Directions
Beat eggs and then add 1 cup flour. Mix into a paste. Add 1 cup milk, and a pinch of salt. Heat cast iron skillet to medium-high heat. Melt 1 tablespoon butter.
With a 1/3 measuring cup, ladle 1/3 cup of mixture into skillet and spread evenly, about 6-8 inches in diameter. Cook like a pancake, approximately 1-2 minutes on each side. Repeat until you've run out of pannekoeken mixture.
Filling Directions
In a frying pan, heat 1 tablespoon oil to medium-high heat. Take 1/2 cup chopped pancetta and cook for 3-5 minutes. Add shallot and pine nuts. Continue to cook until pancetta is crisp. Mix together.
In a bowl or mason jar take 1 pint of raspberries and add 1/2 cup red wine vinegar and 2 tablespoons sugar. Mix together until raspberries have broken down.
Pour half of the raspberry mixture into the frying plan with the pancetta. Add 1 cup of arugula and cook down until arugula has wilted.
Take onepannekoekenand place on a large plate. Add arugula, and pancetta/raspberry mixture. Add a few tablespoons of goat cheese. Rollpannekoeken.
Serve and enjoy.