Pancakes with Fresh Berries

Ingredients

• 400 g fresh mixed berries (blackberries, raspberries, blueberries)
• 200 g Raspberries
• 1 splash Lemon juice
• 50 g sugar (or sweetener)
• 150 g flour
• 100 ml low-fat milk
• 2 Eggs
• 150 ml sparkling mineral water
• butter for cooking

Instructions

1. 1.

   Pick the berries (wash if needed). Blend 200 g of raspberries with a splash of mineral water, strain through a sieve and season with lemon juice and sweetener or sugar.

2. 2.

   For the pancakes whisk flour and milk until smooth, fold in the egg and add mineral water. The batter should run off a spoon but not be too liquid. Cook about eight thin pancakes in a non-stick pan or with butter, letting them brown lightly. Cool slightly. Fill each pancake with berries, fold, and drizzle with raspberry sauce before serving.