Pancakes with berries

Sift the flour and baking powder into a bowl, add the sugar and salt and mix.

Melt 30 g of the butter and let it cool slightly. Whisk the eggs with the milk and pour in the butter.

Pour the wet mix into the dry and stir with a spatula just until no dry flour remains. Leave the small lumps. Let the batter rest for 10 minutes.

Don't beat the batter smooth, or the pancakes will turn out dense and rubbery.

Heat a frying pan over medium heat and brush it lightly with the remaining butter. Pour in about 60 ml of batter per pancake. When bubbles pop on the surface and the edges set (about 2 minutes), flip and cook for another minute.

If the pancakes brown outside but stay raw inside, the heat is too high.

Stack the pancakes on a plate and top with the berries. Done!