Pancakes with Summer Fruit

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Average: 4.7 (3 votes)
(3 votes)
Pancakes with Summer Fruit
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Health Score:
7,1 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
For the batter
3 eggs
250 grams Pastry flour
2 teaspoons Baking powder
350 milliliters milk
2 tablespoons Maple syrup
1 pinch salt
butter (for cooking)
For the fruit
150 grams Raspberries
150 grams red Currants
4 ripe Peaches
mint (for garnish)
How healthy are the main ingredients?
RaspberryCurrantMaple syrupeggsaltPeach

Preparation steps

1.

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.

2.

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).

3.

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.

4.

Serve the pancakes on plates and garnish with fruit and mint leaves.