Berrylicious German Pancakes

• 3 Small Eggs
• 150 milliliters Milk
• 75 grams Plain Flour
• A Pinch Of Salt
• 1 teaspoon Baking Powder
• 50 grams Unsalted Butter
• FOR THE TOPPINGS:
• 4 Tablespoons Lemon Curd
• 100 grams Chocolate Of Your Choice, Melted
• 125 grams Fresh Raspberries
• 2 Tablespoons Caster Sugar
• 1 teaspoon Ground Cinnamon

1. Preheat oven to 220u0b0C (420u0b0F).
2. In a bowl, mix eggs, milk, flour, salt and baking powder until you get nice smooth batter.
3. Melt butter in a frying pan (be careful not to burn it). When you see the butter is bubbling, pour pancake mix in. Leave it on the stove for about 30 seconds to 1 minute before transferring the pan in the oven.
4. Bake for 15-20 minutes. When pancake has risen around the edges (sometimes in the middle as well) and has nice golden brown color, it's ready to be taken out of the oven.
5. While still warm, spread over lemon curd, pour in melted chocolate and top with raspberries. Finally, sprinkle with sugar mixed with cinnamon.
6. Serve warm!

eggs, milk, flour, salt, baking powder, butter, toppings, lemon curd, chocolate of, fresh raspberries, caster sugar, ground cinnamon

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/berrylicious-german-pancakes/ (may not work)