Blueberry pancakes with cinnamon sugar

Name: Blueberry pancakes with cinnamon sugar
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Eggs (Gr. M); 200 ml Milk; 100 g Flour; 1 pinch Salt; 200 g Blueberries; 3 TABLESPOONS Mineral water; 4 TABLESPOONS butter/margarine; 1 TEASPOON Cinnamon; 3 TABLESPOONS Sugar; 75 g Sour cream or crème fraîche; 7-10 Tbsp Mint

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Eggs (Gr. M)
200 ml Milk
100 g Flour
1 pinch Salt
200 g Blueberries
3 TABLESPOONS Mineral water
4 TABLESPOONS butter/margarine
1 TEASPOON Cinnamon
3 TABLESPOONS Sugar
75 g Sour cream or crème fraîche
7-10 Tbsp Mint

Directions

1
Mix eggs, milk, flour and salt to a smooth dough. Leave to swell for approx. 20 minutes
2
Wash and sort blueberries. Stir mineral water into the pancake batter. Heat 1 tablespoon of fat in a pan. Pour 1/4 batter as 3 small pancakes into the pan and sprinkle with 1/4 blueberries. Bake for about 2 minutes on each side until golden brown and keep warm. Bake about 9 more pancakes in the same way
3
Mix cinnamon and sugar. Arrange pancakes on plates and sprinkle with cinnamon sugar. Decorate each pancake with a blob of sour cream and possibly some mint leaves
4
Instead of fresh blueberries you can use fruits from the jar or frozen goods. The pancakes become particularly airy if you separate the eggs, beat the egg whites until stiff and fold them into the dough just before baking