🍰 Pancakes with Berry Sauce

Name: Pancakes with Berry Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g fresh, mixed berries (blackberries, raspberries, blueberries); 200 g raspberries; 1 dash lemon juice; 50 g sugar (or sweetener); 150 g flour; 100 ml milk (low-fat); 2 eggs; 150 ml sparkling mineral water; butter fat (for frying)

370 kcal · 30 min · 4 servings

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Ingredients

400 g fresh, mixed berries (blackberries, raspberries, blueberries)
200 g raspberries
1 dash lemon juice
50 g sugar (or sweetener)
150 g flour
100 ml milk (low-fat)
2 eggs
150 ml sparkling mineral water
butter fat (for frying)

Instructions

1. Pick over the berries and wash them if necessary.
2. Puree the 200 g raspberries with a small splash of mineral water.
3. Strain the raspberry puree through a sieve to remove the seeds.
4. Season the sauce with lemon juice and sweeten to taste with sweetener or sugar.
5. Stir the flour and milk until smooth.
6. Stir the egg into the batter.
7. Add mineral water until the batter runs off the spoon easily but is not too liquid.
8. Bake about 8 thin pancakes in a non-stick pan without fat or in ghee.
9. Let the pancakes cool down.
10. Fill the pancakes with the fresh berries.
11. Fold the pancakes.
12. Drizzle the pancakes with the raspberry sauce.
13. Serve the pancakes immediately.

Nutrition per serving

kcal: 370
Protein: 9 g · Fett/Fat: 14 g · Carbs: 49 g