170 grams of flour

 1 teaspoon Baking powder

 100 grams of sugar

 150ml milk

 3 eggs (size M)

 1 pinch of salt

 Aside from that

 1 tbsp neutral oil

 125 g fresh blueberries

 3 tablespoons maple syrup for serving


 1. For the pancakes, put the flour with the baking powder and sugar in a mixing bowl, add the milk and mix everything with a hand mixer until smooth, until there are no lumps.

 2. Separate the eggs, place the egg whites in a tall mixing bowl and beat until stiff.  Add the egg yolks and salt to the batter and mix until smooth.  Fold in the whipped cream by hand.  Let the pancake batter swell for 20 minutes.

 3. Wash and drain blueberries.  Heat a pan over medium-high, add a little oil and pour ½ ladleful of batter into the pan for each pancake.  Bake briefly, then press in 5-6 blueberries  per pancake.

 4. Carefully flip the pancakes and fry until golden brown on both sides.  Remove from the pan and bake more pancakes until the batter is used up.  Arrange 3 pancakes on each plate and drizzle with maple syrup.


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