Blueberry buttermilk pancakes

Name: Blueberry buttermilk pancakes
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 TABLESPOON butter/margarine; 250-300 g Blueberries; 1 egg, 1 tablespoon sugar; 1 package Vanillin sugar; 7-10 Tbsp salt, 100 ml buttermilk; 100 g Flour; 1/2 TEASPOON B; 300 g Whole milk yoghurt; 1 TABLESPOON Honey; 7-10 Tbsp Mint; 7-10 Tbsp Icing sugar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

1 TABLESPOON butter/margarine
250-300 g Blueberries
1 egg, 1 tablespoon sugar
1 package Vanillin sugar
7-10 Tbsp salt, 100 ml buttermilk
100 g Flour
1/2 TEASPOON B
300 g Whole milk yoghurt
1 TABLESPOON Honey
7-10 Tbsp Mint
7-10 Tbsp Icing sugar

Directions

1
Melt the fat, let it cool down a little. Sort the blueberries, wash and drain if necessary. Set half aside
2
Whisk the egg, sugar, vanilla sugar and 1 pinch of salt for 7-8 minutes until thick and creamy. Stir in buttermilk and fat. Mix flour and baking powder, sieve over it and stir in
3
Heat 1 tablespoon of oil in a coated frying pan. Add the dough in portions as a blob, immediately sprinkle with some berries. Bake on both sides until golden brown. Remove and keep warm. Bake 8 cakes in the remaining hot oil
4
Mix yoghurt and honey. Arrange pancakes with yoghurt and remaining blueberries. Decorate with mint, dust with icing sugar