Pancakes with Peach and Raspberry Compote

For the pancakes, beat the eggs. Add the milk, flour, baking powder, sugar and salt into the beaten eggs and mix with the electric hand mixer for 1 to 2 minutes. Let the batter rest for 30 minutes.

Heat oil in a small pan and fry small pancakes in portions from the batter on both sides until golden brown. Drain the pancakes on kitchen paper and keep warm.

For the compote, boil the red wine with sugar and vanilla sugar in a pan to form the syrup, and remove from heat.

Rinse the peaches, halve or quarter, and remove the pits.

Rinse the raspberries, pick and drain.

Add the peaches to the syrup and cook over low heat for about 15-20 minutes. During the last few minutes, add the raspberries to the peaches and let simmer shortly. Mix the cornstarch with some water, stir into the compote, and let thicken.