For the pancakes, mix flour with milk until smooth, stir in the eggs and a pinch of salt. Melt some butter in a pan, pour in some batter and spread it regularly by swirling the pan. Bake until golden brown, turn the pancake and bake on this side also until golden brown. Warm the raspberries with powdered sugar and raspberry schnapps. Fill the pancakes with them, fold them and arrange them. Sprinkle with powdered sugar and garnish with whipped cream.
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