Pancakes with Cranberries

• Beat the eggs in a mixing bowl and gradually whisk with the flour (165 g), salt (1 pinch), sugar (1 tbsp) and milk (330 ml) with a hand mixer. Heat pan butter in a coated pan and pour in a ladle of batter and let the pan rotate so that the batter is well distributed. Loosen the edge of the pastry a little and move the pan jerkily so that the pancake loosens. When the pancake is golden / brown on the underside, turn it once and finish baking. Do the same with the rest of the dough. Makes about 5-6 pancakes. Fill each pancake with ½ tbsp cranberries, roll up and cut diagonally into 3 parts each. Serve sprinkled with powdered sugar.

Tip:

• Possibly. for children, replace the cranberry filling with Nutella! The rest is a nice soup dish!