Braided tart with royal raspberry jam

Difficulty Easy
Preparation 30 min
Cuisson 30 min
Portions 6-8
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Braided tart with royal raspberry jam


3 eggs 

375 ml buttermilk (ribot milk) at room temperature

125 g unsalted butter, melted and cooled

1/2 teaspoon vanilla extract 

235 g flour

1 teaspoon baking powder 

1 teaspoon bicarbonate of soda 

1 pinch salt 

3 tablespoons sugar

To serve: Mix ½ jar of Lemon Ginger Jam with the 3 heaped tablespoons of mascarpone and 1 tablespoon of coconut cream and you're done!


Whisk together the dry ingredients in a large bowl.

Whisk the buttermilk (ribot milk), eggs and vanilla extract until combined. A few small lumps are fine.Leave the pancake batter to rest for 10 minutes.

Heat a large frying panAdd a knob of butter

Pour 1/3 to 1/2 cup of batter onto the griddle for each pancake.

Turn the pancakes over when small bubbles appear on the surface and continue cooking on the other side until golden brown.

Arrange your waffles on a plate and sprinkle with the jam, mascarpone and coconut mixture, and add some fresh fruit.

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