Pancakes with Berries and Yogurt

Ingredients

• 250 g flour
• 2 tbsp melted butter
• 400 ml milk
• 2 tbsp honey
• 1 pinch salt
• 3 eggs
• butter for frying
• 400 g yogurt
• 1 tbsp Lemon Juice
• 2 tbsp vanilla sugar
• 200 g mixed berries (e.g., blueberries and blackberries)

Instructions

1. 1.

   Whisk the flour with the melted butter, milk, honey, and salt until smooth. Fold in the eggs and let the batter rest covered for about 15 minutes.

2. 2.

   Heat a little butter in a non‑stick skillet. Pour small portions of batter into the pan, swirl to spread thinly, and cook 1–2 minutes per side until golden brown. Repeat to make 8–12 pancakes, stack on plates and keep warm at 80 °C if desired.

3. 3.

   For the sauce whisk yogurt with lemon juice and vanilla sugar until smooth. Rinse and dry the berries. Sprinkle over the yogurt and serve atop the pancakes.