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🍽️ Berry Pancakes with Cream

580 kcal · 30 min · 4 servings

Ingredients

• 250 flour
• 2.5 tsp baking powder
• 1 pinch salt
• 2 eggs
• 300 ml milk
• 2 tbsp liquid honey
• butter (for frying)
• 450 g mixed berry mix (frozen)
• 150 ml red currant juice
• 2 tbsp rum
• 2 tbsp sugar
• 150 g whipping cream

Instructions

1. 1. Wash the berries thoroughly or let them thaw.
2. 2. Mix rum, sugar, and currant juice in a small bowl.
3. 3. Pour the rum mixture over the berries.
4. 4. Place the bowl in the refrigerator for at least 4 hours to let the fruit marinate.
5. 5. Put all the pancake batter ingredients into a large mixing bowl.
6. 6. Beat the mixture with an electric hand mixer until smooth and lump-free.
7. 7. Let the batter rest for 30 minutes in a quiet place.
8. 8. Heat some butter in a frying pan.
9. 9. Place a small amount of batter into the hot pan.
10. 10. Spread the batter with a spoon or spatula to a diameter of about 12 centimeters.
11. 11. Cook the pancake for 2 to 3 minutes on the first side.
12. 12. Flip the pancake and finish cooking it on the other side.
13. 13. Remove the finished pancake from the pan.
14. 14. Keep the pancakes warm until you have used up all the batter.
15. 15. Whip the cream until it forms stiff peaks.
16. 16. Serve the warm pancakes with the marinated berry mixture and the whipped cream.

Nutrition per serving

• kcal: 580
• Protein: 12 g · Fett/Fat: 22 g · Carbs: 78 g