Blueberry pancake tower with sour cream

Name: Blueberry pancake tower with sour cream
Cook time: 40 min
Total time: 40 min
Yield: 5
Ingredients: 375 g Flour; 1 1/2 TSP. Baking Powder; 4 Eggs (size M); 600 ml Milk; 3 packages Vanillin sugar; 500 g Blueberries; 4 TABLESPOONS Butter or margarine; 1 TEASPOON Icing sugar; 250 g Schmand; 7-10 Tbsp Blueberries and lemon balm

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 5

375 g Flour
1 1/2 TSP. Baking Powder
4 Eggs (size M)
600 ml Milk
3 packages Vanillin sugar
500 g Blueberries
4 TABLESPOONS Butter or margarine
1 TEASPOON Icing sugar
250 g Schmand
7-10 Tbsp Blueberries and lemon balm

Directions

1
Mix flour and baking powder. Mix eggs, milk, flour and 2 sachets of vanilla sugar to a smooth dough. Leave to swell for about 30 minutes. Sort blueberries, wash and drain. Heat some fat in a pan and pour in about 1/10 of the dough. Sprinkle about 50 g blueberries on top.
2
Bake the pancakes turning them golden brown. Slide onto a large plate and keep warm. Bake 9 more pancakes from the remaining dough in the same way. Put them all on top of each other on the plate and dust with icing sugar. Stir the sour cream and 1 packet of vanilla sugar until smooth and serve with the blueberry pancakes. Decorate with blueberries and lemon balm
3
With 6 people: