Pancakes with Summer Fruit
For the batter, separate the eggs and refrigerate the whites. Mix the flour, baking powder, milk, syrup and the yolks until smooth and let rest about 15 minutes. Beat the egg whites with the salt until stiff and fold into the batter.
Heat the butter in a (preferably nonstick) pan. With a small ladle or a tablespoon, spoon the dough into the pan and cook the pancakes for 1-2 minutes on each side until golden brown. In this manner, make 8-12 pancakes and keep warm (in the oven at 80°C or approximately 175°F).
Rinse and sort the raspberries. Rinse the currants and remove the berries from the stems. Rinse the peaches, cut in half, remove the pits and cut into thin strips.
Serve the pancakes on plates and garnish with fruit and mint leaves.