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🍰 Fruity Berry Pancakes

638 kcal · 30 min · 4 servings

Ingredients

• Eggs 3 pcs.
• Milk 200 ml
• Salt pinch
• Wheat flour, Type 405 250 g
• Strawberries 250 g
• Raspberries, fresh 125 g
• Blueberries, fresh 125 g
• Blackberries, fresh 125 g
• Red currants, fresh 125 g
• Organic Lemon 1 pcs.
• Sour cream yogurt Greek style 300 g
• Oil for frying 6 tbsp
• Strawberry jam 100 g

Instructions

1. 1. Add eggs, milk, and a pinch of salt to a large bowl.
2. 2. Sift the flour over the liquid.
3. 3. Whisk everything together until you have a smooth, slightly thick batter.
4. 4. Rinse the berries thoroughly under running water.
5. 5. Remove the green stems from the strawberries.
6. 6. Cut the strawberries into four equal pieces.
7. 7. Carefully pick the redcurrants off the stems.
8. 8. Rinse the lemon under hot water to prepare the zest.
9. 9. Grate about one teaspoon of fine lemon zest.
10. 10. Mix the Greek yogurt in a small bowl with the lemon zest.
11. 11. Heat one tablespoon of oil in a non-stick pan over medium heat.
12. 12. Pour one ladle of batter into the hot pan.
13. 13. Tilt the pan to spread the batter thinly and evenly.
14. 14. Cook the pancake for about one to two minutes until golden brown.
15. 15. Carefully flip the pancake once it firms up and releases from the pan bottom.
16. 16. Cook the other side for another approx. one minute until golden brown.
17. 17. Remove the finished pancake from the pan and set it aside.
18. 18. Repeat the process until all the batter is used up.
19. 19. Spread the yogurt-lemon mixture over the warm pancakes.
20. 20. Add some jam to the pancakes.
21. 21. Distribute the prepared berries generously on top.
22. 22. Serve the dish immediately and enjoy!

Nutrition per serving

• kcal: 638
• Protein: 19 g · Fett/Fat: 22 g · Carbs: 88 g