Pancakes with Compote

Ingredients

• 150 g flour
• 1 heaping tsp baking powder
• 2 tbsp sugar
• 2 Eggs
• 250 ml milk
• a pinch salt
• oil for frying
• 200 ml red wine
• 50 g sugar
• 6 ripe peaches
• 250 g raspberries
• 1 packet vanilla sugar
• 1 tsp Cornstarch
• whipped cream

Instructions

1. 1.

   Whisk the eggs, add the milk, then stir in flour, baking powder, sugar and salt; mix well with an electric hand mixer for 1–2 minutes and let rest for 30 minutes. Heat oil in a small pan and cook pancakes on both sides until golden brown. Keep warm.

2. 2.

   Bring wine, sugar and vanilla sugar to a boil, then remove from heat.

3. 3.

   Wash peaches, halve or quarter them and remove pits.

4. 4.

   Wash raspberries, rinse and drain.

5. 5.

   Cook the fruit with syrup in a pot over low heat for about 15–20 minutes; add raspberries in the last few minutes and simmer briefly. Stir in cornstarch mixture to thicken.

6. 6.

   Serve pancakes topped with peach compote and whipped cream.