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🍰 Pancakes with Blueberries and Raspberries

486 kcal · 30 min · 4 servings

Ingredients

• blueberries, fresh 100 g
• raspberries, fresh 100 g
• wheat flour, Type 405 350 g
• baking powder 2 tsp
• salt pinch
• sugar 4 tbsp
• eggs 4 pcs
• mineral water, classic 100 ml
• milk 200 ml
• oil 4 tbsp
• maple syrup 8 tbsp

Instructions

1. 1. Wash and drain the blueberries and raspberries. In a bowl, mix flour, baking powder, a pinch of salt, and sugar. Gradually stir in the eggs, sparkling water, and milk until a slightly thick batter forms.
2. 2. Heat 1 tablespoon of oil in a pan over medium heat. Use a ladle to pour a quarter of the batter into the pan, forming about 7 cm round pancakes.
3. 3. Sprinkle the pancakes with half of the blueberries and raspberries and cook for about 3 minutes on each side until golden brown.
4. 4. Set the finished pancakes aside and repeat the process until all the batter is used. Serve with the remaining blueberries and raspberries, drizzled with maple syrup. Enjoy your meal!

Nutrition per serving

• kcal: 486
• Protein: 16 g · Fett/Fat: 19 g · Carbs: 68 g