Blueberry pancakes with crème fraîche (diabetics)

Name: Blueberry pancakes with crème fraîche (diabetics)
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 7-10 Tbsp for 1 person; 7-10 Tbsp :; 30 g Flour (e.g. type 1050); 6 tablespoons (60 ml) Milk; 1 Egg; 1 pinch Salt; 100 g exquisite blueberries; 1-2 TABLESPOONS Mineral water; 1 tablespoon (10 g) Butter or margarine; 6 g Diabetic sweetness; 1 Msp Cinnamon; 1 TABLESPOON ripened cream; 7-10 Tbsp Mint leaves

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

7-10 Tbsp for 1 person
7-10 Tbsp :
30 g Flour (e.g. type 1050)
6 tablespoons (60 ml) Milk
1 Egg
1 pinch Salt
100 g exquisite blueberries
1-2 TABLESPOONS Mineral water
1 tablespoon (10 g) Butter or margarine
6 g Diabetic sweetness
1 Msp Cinnamon
1 TABLESPOON ripened cream
7-10 Tbsp Mint leaves

Directions

1
Mix flour, milk, egg and salt to a smooth dough. Leave to swell for approx. 10 minutes
2
Wash the blueberries and drain well. Stir mineral water into the pancake batter
3
Heat the fat in a coated pan. Add the dough in portions and sprinkle with the blueberries. Bake for about 2 minutes at medium heat, then turn carefully and bake for another 2 minutes
4
Mix diabetic sweetness and cinnamon. Arrange the cakes on a plate and sprinkle with the cinnamon mixture. Serve as desired with a dollop of sour cream. Garnish with mint leaves if desired