Pancakes with peaches and raspberries

Name: Pancakes with peaches and raspberries
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Eggs; 1/4 l Milk; 2 TABLESPOONS Sugar; 1 package Vanillin sugar; 150 g Flour; 2 Peaches (about 150 g each); 1-2 TABLESPOONS Lemon juice; 250 g Raspberries; 2-3 TABLESPOONS Oil; 4 TABLESPOONS Maple syrup; 7-10 Tbsp Icing sugar; 7-10 Tbsp Lemon balm

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Eggs
1/4 l Milk
2 TABLESPOONS Sugar
1 package Vanillin sugar
150 g Flour
2 Peaches (about 150 g each)
1-2 TABLESPOONS Lemon juice
250 g Raspberries
2-3 TABLESPOONS Oil
4 TABLESPOONS Maple syrup
7-10 Tbsp Icing sugar
7-10 Tbsp Lemon balm

Directions

1
Mix eggs, milk, sugar and vanilla sugar with the whisk of the hand mixer. Add flour in portions and stir in. Leave to swell for about 10 minutes. In the meantime, wash and dry peaches, halve and stone them.
2
Cut peaches into thin slices and sprinkle with lemon juice. Wash and sort raspberries. Heat oil in a pan. Put 1/4 of the dough into the pan and cover with the peach slices.
3
Bake on both sides at medium heat for 2-3 minutes until golden brown and keep warm. Arrange the pancakes on plates, sprinkle with raspberries and sprinkle each with 1 tablespoon of maple syrup. Dust with icing sugar and serve decorated with lemon balm as desired.