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🍳 Fluffy Pancakes with Wild Berry Compote

453 kcal · 30 min · 4 servings

Ingredients

• 200 g spelt whole wheat flour
• 1 tsp baking powder
• 1 pinch salt
• 30 g coconut blossom sugar
• 2 eggs
• 250 ml milk (3.5% fat)
• 50 g butter
• 2 tbsp vegetable oil
• 200 g raspberries
• 200 g blackberries

Instructions

1. 1. Mix flour, baking powder, salt, and sugar in a large bowl.
2. 2. Add the eggs and the milk.
3. 3. Whisk everything with a whisk until the batter is smooth and lump-free.
4. 4. Melt the butter and let it cool down briefly.
5. 5. Stir the cooled butter into the batter.
6. 6. Let the batter rest for about 15 minutes.
7. 7. Stir the batter briefly again after the resting period.
8. 8. Heat some oil in a frying pan.
9. 9. Pour batter into the hot pan in portions using a small ladle.
10. 10. Fry the pancakes over medium heat for about 2 minutes.
11. 11. Flip the pancakes and fry them on the other side for about 1 minute.
12. 12. Repeat the process until all the batter is used up.
13. 13. Place the finished pancakes on kitchen paper to drain.
14. 14. Wash the berries thoroughly.
15. 15. Put the berries in a pot.
16. 16. Cook the berries over medium heat until they form a thick compote.
17. 17. Serve the pancakes together with the warm berry compote.

Nutrition per serving

• kcal: 453
• Protein: 13 g · Fett/Fat: 23 g · Carbs: 49 g