INGREDIENTS

Basic batter

• Preparation time: approx. 10 minutes
• 400 g wheat flour (pastry flour)
• 400 ml whole milk
• 100 ml mineral water
• 4 eggs (large)
• 1 pinch of sugar
• 1 pinch salt
• Also needed: ZWILLING FRESH & SAVE glass or plastic vacuum containers, 3 x size M

Pancakes with raspberry curd

• Preparation time: approx. 30 minutes. For 14 pancakes or 2-3 servings.
• 1/3 portion basic batter (see basic better)
• 50 g wheat flour (pastry flour)
• 1½ tsp baking powder
• 2 tbsp sugar
• Zest of ½ untreated lemon
• 1–2 tbsp neutral oil (e.g. sunflower or rapeseed oil)
• 250 g raspberries (fresh or frozen; see tip)
• 250 g cottage cheese
• 1 sachet vanilla sugar
• 1-2 tbsp maple syrup
• 1 squeeze of lemon juice
• 1 handful of amaretti biscuits (to taste; see tip)
• Mint leaves for garnish (to taste)
• Icing sugar for dusting (as desired)
• Also needed: ZWILLING ENFINIGY Hand blender, ZWILLING FRESH & SAVE, glass or plastic vacuum containers 1 x size S (or mixing container) (raspberry purée), 1 x size M or Lunch box M (curd cheese), 1 x size L (pancakes)

Pancake rolls with salmon

• Preparation time: approx. 30 minutes. Makes 4.
• 1/3 portion basic batter (see Meal-Prep-Steps)
• 50 g buckwheat flour
• 125 ml whole milk
• 1 pinch of baking powder
• ½ tsp salt
• 1–2 tbsp neutral oil (e.g. sunflower or rapeseed oil)
• 1 bunch arugula
• 150 g herb cream cheese
• 200 g smoked salmon
• Also needed: Toothpicks (optional), ZWILLING FRESH & SAVE glass or plastic vacuum containers, 2 x size M

Baked pancake swirls with vanilla sauce

• Preparation time: approx. 20 minutes + 20 minutes baking. Serves 2.
• 1/3 portion basic batter (see Basic batter)
• 1 tbsp neutral oil (e.g. sunflower or rapeseed oil)
• 30 g sugar
• 1 level tsp ground cinnamon
• 3 tbsp currants or sultanas (approx. 30 g)
• 1 egg (large)
• 125 g cream
• 1 sachet vanilla sugar
• Also needed: ZWILLING FRESH & SAVE glass vacuum container 1 x size M

HOW TO MAKE IT

Basic batter

For the basic batter, whisk all the ingredients in a mixing bowl with a hand mixer until it forms a homogeneous, liquid batter. Divide the batter into 3 portions, each about 400 g, vacuum-seal in ZWILLING FRESH & SAVE containers and store in the refrigerator. Alternatively, pre-cook the three types of pancakes now, vacuum-seal them in ZWILLING FRESH & SAVE boxes and store them in the refrigerator until required.

Pancakes with raspberry curd

1. Stir the basic batter well, then fold in flour, baking powder, sugar and lemon zest. Brush a non-stick pan thinly with oil, heat and dollop tablespoonfuls of batter (Ø about 8 cm) into it. When their surface is covered with burst bubbles, flip the pancakes and lightly brown the other side as well. Lift the pancakes out of the pan and leave to cool on a cooling rack. Repeat with the remaining batter until it is used up.
2. For the curd, wash, sort and dry the raspberries. Purée half of the raspberries in the mixing jug using the ZWILLING ENFINIGY Hand blender. Season the purée with a little maple syrup. Mix the curd in a bowl with the vanilla sugar until smooth, then season with maple syrup and lemon juice. Mix in half of the remaining raspberries, mashing them gently if preferred.
3. Either store the separate ingredients in ZWILLING FRESH & SAVE vacuum containers until ready to eat or arrange and enjoy immediately. For this, alternate layers of pancakes and curd to form small towers, ending with a layer of curd. Pour the raspberry purée over the curd, scatter the remaining raspberries on top and garnish with crumbled amaretti biscuits, mint leaves and icing sugar as desired.
4. Top tip: This recipe works just as well with any other type of berry, as well as many other types of fruit, such as mango or pineapple. The amaretti biscuits add a nice crunch to the dish.

Pancake rolls with salmon

1. Stir the basic batter well, then fold in the buckwheat flour, milk, baking powder and salt. Brush a large non-stick frying pan with a thin layer of oil, heat and fry one ladle of the batter at a time to form 4 pancakes (Ø approx. 22 cm). Slide the finished pancakes onto a dinner plate (see tip) and leave to cool.
2. For the topping, wash, sort and dry the arugula. Spread the pancakes with the herb cream cheese, top with smoked salmon and spread the arugula on top. Form the pancakes into rolls and enjoy them whole or cut into pieces, or vacuum-seal them in ZWILLING FRESH & SAVE containers and keep in the refrigerator until ready to eat. If you cut them into pieces, it is best to hold the edge in place with a toothpick.
3. Top tip: The pancakes will roll up better if you cool them on a dinner plate rather than on a cake rack. That way they will not lose as much moisture, so they stay nice and succulent.

Baked pancake swirls with vanilla sauce

1. Preheat the oven to 180°C top/bottom heat. Stir the basic batter well. Brush a large non-stick frying pan with a thin layer of oil, heat and fry one ladle of the batter at a time to form 3 pancakes (Ø approx. 23 cm). Slide the finished pancakes onto a dinner plate (see tip) and leave to cool.
2. Grease the ZWILLING FRESH & SAVE vacuum container with a little oil. Mix the sugar and cinnamon in a small bowl. Sprinkle the pancakes with about half of the mixture, then spread the currants on top. Roll the pancakes up tightly. Cut each roll into pieces about 5 cm long, cutting off the outer edges to straighten them and eating these as you go. Place the rolls on their edge, close together in the vacuum container (see tip).
3. Whisk the egg, cream and vanilla sugar in a tall mixing jug with a pouring spout and pour the mixture between the pancake rolls. Sprinkle the rolls with the remaining cinnamon sugar and bake in the middle of a hot oven for about 20 minutes, until the top is lightly browned and the vanilla mixture has set.
4. Enjoy immediately while still hot, or allow to cool, vacuum-seal again, and store in the refrigerator until ready to eat.
5. Top tip: You can also prepare the dish and keep it vacuum-sealed until ready to bake.