Pineapple & Pancakes

Hot and fluffy, drizzled ever so lightly with maple syrup so that the flavour bouquet of the CUVEE has enough room to shine. The first sip of juice, the first bite of pancake: these two are a match. Ingredients for 10 pancakes: 250 g wheat flour (type 405), 2-3 tbsp sugar, 2 tsp baking powder, 1 pinch of salt, 2 eggs, 200 ml milk, a little cooking oil, maple syrup for garnishing, a few berries for garnishing. Preparation: Mix the flour with sugar, baking powder, and salt. Add eggs and milk and stir into a smooth batter. Heat a little oil in a pan over medium heat. Add 2 tbsp of batter per pancake. The pancakes should be about 10 cm in diameter. Fry each pancake for about 2 minutes until small bubbles form, then flip and fry for the same time on the other side. Garnish with berries and maple syrup and serve.