Pancakes with berry cocktail

Name: Pancakes with berry cocktail
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 pack of (300 g) frozen berry cocktail; 1/4 l Cherry nectar; 4 TABLESPOONS + 50 g sugar; 20 g Cornstarch; 20 g Butter or margarine; 2 Eggs (size M); 200 ml Buttermilk; 200 g Flour; 1 1/2 TSP. Baking Powder; 1 pinch Salt; 2 TABLESPOONS Oil; 1 TABLESPOON Icing sugar for decoration

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 pack of (300 g) frozen berry cocktail
1/4 l Cherry nectar
4 TABLESPOONS + 50 g sugar
20 g Cornstarch
20 g Butter or margarine
2 Eggs (size M)
200 ml Buttermilk
200 g Flour
1 1/2 TSP. Baking Powder
1 pinch Salt
2 TABLESPOONS Oil
1 TABLESPOON Icing sugar for decoration

Directions

1
Let the berries thaw. Put cherry nectar and 4 tablespoons of sugar in a pot and bring to the boil. Stir cornflour with a little cold water until smooth, bind juice with it, bring to the boil again. Fold in fruits.
2
Pour into a bowl and allow to cool. Melt the fat. Beat the eggs in a mixing bowl with the whisk of the hand mixer until frothy. Add liquid fat and buttermilk and mix.
3
Mix flour, baking powder, 50 g sugar and salt and stir into the egg-butter milk mixture. Heat the oil in portions in a coated pan. Bake 12 pancakes one after the other until golden brown. Arrange groats and pancakes together and decorate with icing sugar.