Peach pancakes with raspberries

Name: Peach pancakes with raspberries
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Eggs (Gr. M); 100 ml Mineral water; 160 g Flour; 1/2 package Baking Powder; 250 g pitted peaches; 2-3 TABLESPOONS Oil; 160 g selected raspberries; 12 g Diabetic sweetness; 7-10 Tbsp Melissa

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Eggs (Gr. M)
100 ml Mineral water
160 g Flour
1/2 package Baking Powder
250 g pitted peaches
2-3 TABLESPOONS Oil
160 g selected raspberries
12 g Diabetic sweetness
7-10 Tbsp Melissa

Directions

1
Mix eggs, mineral water, flour and baking powder to the liquid pancake batter. Cover the pancake and let it swell for about 10 minutes
2
Cut the peach into thin slices. Heat oil in a coated pan. Pour in the dough in portions and spread the peach slices on top. Bake the pancakes at medium heat for 2-3 minutes on each side until golden brown
3
Wash raspberries carefully and dab dry. Arrange pancakes and raspberries on plates. Dust with diabetic sweetener, decorate with balm if desired