Blueberry pancakes

Name: Blueberry pancakes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Blueberries; 3 TABLESPOONS Butter or margarine; 150 g Flour; 1 TEASPOON Baking Powder; 1 package Vanillin sugar; 1 pinch Salt; 1 egg (size M); 150 ml Buttermilk; 2 TABLESPOONS clarified butter; 4 (70 g each) scoops of vanilla ice cream; 4 TABLESPOONS Maple syrup

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Blueberries
3 TABLESPOONS Butter or margarine
150 g Flour
1 TEASPOON Baking Powder
1 package Vanillin sugar
1 pinch Salt
1 egg (size M)
150 ml Buttermilk
2 TABLESPOONS clarified butter
4 (70 g each) scoops of vanilla ice cream
4 TABLESPOONS Maple syrup

Directions

1
Select the blueberries, wash and drain. Melt the fat. Mix flour, baking powder, vanillin sugar and salt. Whisk the egg with a whisk. Stir in milk and liquid fat.
2
Stir in the flour mixture by the spoonful one by one. Heat 1 tablespoon of clarified butter in a coated pan (approx. 16 cm Ø) and add 1/8 of the dough. Spread about 50 g blueberries on top.
3
Fry the pancakes over medium heat for about 3 minutes on each side. Keep warm. Bake the rest of the dough in the same way, adding the rest of the clarified butter in portions. Place 2 pancakes on each plate, place 1 scoop of vanilla ice cream on top and sprinkle with maple syrup.