Recipe for Raspberry Pancakes with Vanilla Whipped Cream

Break the eggs and then separate the whites from the yolks into 2 bowls.

Melt 40g of butter over very low heat, then let it cool.

Wash and zest the lime.

Whisk the egg yolks with the sugar, yogurt, milk, and butter. Gradually add the sifted flour and a pinch of salt while continuing to whisk. Let it rest for 15 minutes.

Whip the egg whites until stiff, then fold them into the mixture, adding 100g of raspberries and lime zest.

Split the vanilla bean in half to scrape out the small seeds with the tip of a knife.

Whip the liquid cream and vanilla in a well-chilled bowl. When it starts to form soft peaks, add the powdered sugar while continuing to whip. Set aside in the refrigerator.

Cook the pancakes one by one in a small non-stick skillet with the remaining butter. Flip them halfway through cooking and keep them on a plate placed over a pot of boiling water.

To finish, serve the pancakes topped with whipped cream and fresh raspberries.