For the spice pancakes with curd yogurt cream and raspberry ice cream, first separate the eggs. Mix the yolks with the milk, powdered sugar, dry egg whites and flour to a smooth batter. Beat egg whites until firm and fold into the dough with the spices and vanilla sugar. Let rest for about 10 minutes, then melt some butter in a heated pan. Using a spoon, place 4-5 pancakes in the pan. When batter begins to set on the surface, flip and finish baking for about 30 seconds. Repeat process with remaining batter.
Combine curd, yogurt, sugar, lemon juice and zest in a bowl.
Using a hand blender or food processor, finely puree frozen raspberries with powdered sugar and lemon juice and zest.
Spread the pancakes alternately with the curd yogurt cream and arrange on plates.
Use a spoon to make dumplings from the raspberry flash ice cream and serve with the pancakes. Drizzle the spice pancakes with maple syrup and garnish with fresh mint.
Preparation Tip:
Spice pancakes with curd yogurt cream and raspberry ice cream can be served for breakfast without the ice cream.
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