Fluffige amerikanische Pancakes mit Beerenkompott

Zutaten

• 200 g flour
• 2 tsp baking powder
• 1 tbsp sugar
• Pinch of salt
• 2 eggs
• 200 ml whole milk
• 30 g butter, melted (plus extra for frying)
• 250 g frozen mixed berries
• 2 tbsp sugar
• 1 tbsp lemon juice

Zubereitung

1. 1

   Make the mixed berry compote: put the frozen berries together with the sugar and the lemon juice in a saucepan. Heat over medium heat and let simmer gently for 8 to 10 minutes until the compote has thickened slightly. Turn the heat to low and keep warm.Put the flour, baking powder, sugar and salt in a large mixing bowl and stir briefly to combine.In a separate mixing bowl, whisk the eggs. Add the milk and the melted butter and mix well.Pour the wet mixture into the dry ingredients and whisk until a smooth batter forms. Let the batter rest for 5 minutes so the baking powder can do its work.Heat a frying pan over medium heat and lightly grease with butter or a neutral oil. Spoon a generous ladle of batter per pancake into the pan.Cook each pancake for 2 to 3 minutes until bubbles appear on the surface and the underside is golden brown. Flip and cook another 1 to 2 minutes. Keep the pancakes warm in an oven at 60°C while you cook the rest.Stack the pancakes on a plate, spoon the warm mixed berry compote over them and serve immediately. A drizzle of maple syrup or a spoonful of Greek yogurt finishes them off.