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Fruity pancakes with a little kick inside

Our potato pancakes topped with cream, figs & raspberries and a hint of green chili!

Ingredients:

• 4 Aviko Potato Pancakes
• 150 ml whipped cream
• 5 tbsp sugar + extra to taste
• 4 figs
• 2 cm green chili pepper
• 1 lemon
• 150 g raspberries
• 4 tops of (mini) basil

Method

Preparation: 20 minutes

  • Beat the whipped cream with sugar to taste. Halve the fig and press the halves into 2 tablespoons of sugar. Cut the chili pepper into strips.
  • Heat the lemon juice with the rest of the sugar. Add the raspberries and chili pepper and heat until the raspberries are just soft. Strain and collect the syrup. Keep the raspberries aside.
  • Prepare the pancakes according to the instructions on the packaging. Grill the figs on the cut side on the BBQ or in the grill pan for 1-2 minutes, until the sugar is caramelized. Turn and grill for another 1 minute on the other side.
  • Place the pancakes on 4 plates. Spread the whipped cream and figs over the pancake. Add the raspberries.
  • Drizzle the raspberry syrup around the pancakes and garnish with the basil.

Tip: This pancake is also a delicious breakfast dish. Replace the whipped cream through 300 grams of Greek
yoghurt for a lighter and fresher dish.