Blueberry pancakes

Name: Blueberry pancakes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 375 g Blueberries; 200 g Schmand; 1 package Vanillin sugar; 4 TABLESPOONS + 200 ml milk; 25 g Butter or margarine; 2 Eggs (size M); 50 g Sugar; 1 pinch Salt; 1 (200 g) Cup of Greek yoghurt, 10 % fat in dry matter; 200 g Flour; 1/2 package Baking Powder; 30 g clarified butter; 100 ml drizzle maple syrup

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

When a tower of delicious blueberry pancakes is on the table for breakfast, there is no stopping's no stopping. That's the way we like to start the day!

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

375 g Blueberries
200 g Schmand
1 package Vanillin sugar
4 TABLESPOONS + 200 ml milk
25 g Butter or margarine
2 Eggs (size M)
50 g Sugar
1 pinch Salt
1 (200 g) Cup of Greek yoghurt, 10 % fat in dry matter
200 g Flour
1/2 package Baking Powder
30 g clarified butter
100 ml drizzle maple syrup

Directions

1
Select the blueberries, wash and drain well. Beat the sour cream and vanilla sugar with the whisk of the hand mixer until creamy. Finally stir in 4 tablespoons of milk.
2
Melt the fat, let it cool down. Mix eggs, sugar and salt with the whisk of the hand mixer until creamy. Stir in yoghurt, fat and 200 ml milk. Mix flour and baking powder and stir in. Fold in 250 g blueberries.
3
Heat the clarified butter in portions in a large coated pan. Bake 3 pancakes in portions on each side for about 2 minutes on medium heat until golden brown. Remove from the pan and stack on a preheated plate. Keep warm. Bake about 12 pancakes in total.
4
Put some vanilla sour cream and blueberries on the pancakes. Drizzle with maple syrup. Add the remaining vanilla sour cream and blueberries.