Fluffy Pancakes

Put the berries in a sieve. Rinse fresh ones briefly; let frozen ones thaw a little.

• 150 g Berries

Mix the flour, sugar, baking powder and 1 pinch of salt in a bowl.

• 150 g Flour
• 1 tbsp Sugar
• 2 tsp Baking powder
• 1 pinch Salt

Melt half the butter in a nonstick pan over low heat.

• 15 g Butter

Meanwhile, while step 3 runs

Meanwhile, whisk the eggs and milk in a measuring cup.

• 2 Eggs
• 200 ml Milk

Take the pan off the heat. Pour the egg mixture and melted butter into the flour and stir briefly until smooth. A few small lumps are fine.

Let the batter rest for about 5 minutes until small bubbles appear.

Meanwhile, while step 6 runs

Meanwhile, heat the pan over medium heat.

Put a little of the remaining butter in the hot pan and let it melt until it foams gently.

• 15 g Butter

For each pancake, pour a small ladle of batter into the pan, leaving some space between them.

Cook for about 2 minutes until bubbles appear on the surface and the edges look dry.

Flip the pancakes and cook the second side for about 1 minute until golden brown.

Stack the finished pancakes on a plate and cover them with a second plate.

Cook the rest of the batter the same way, with a little butter each time. It makes about 8 pancakes.

Divide the pancakes between two plates and top with the berries.