Rosti pancakes

Method

1. Blend the freeze-dried raspberries into a fine powder and sift it into a 2l Margrethe bowl together with the flour.
2. Add the sugar, vanilla sugar and salt to the flour.
3. Crack the eggs into a 500ml Margrethe bowl, then whisk the eggs into the flour mixture one at a time with a hand mixer.
4. Melt the butter and whisk the hot butter into the batter.
5. Whisk the milk into the batter.
6. Fry thin pancakes on a hot pan (with a little oil for the first pancake).