Buttermilk blueberry pancakes with vanilla ice cream and maple syrup

Name: Buttermilk blueberry pancakes with vanilla ice cream and maple syrup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 25 g flaked almonds; 300 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 scoops of vanilla ice cream (approx. 70 g each); 4 TABLESPOONS Maple syrup; 7-10 Tbsp Lemon balm

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

25 g flaked almonds
300 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 scoops of vanilla ice cream (approx. 70 g each)
4 TABLESPOONS Maple syrup
7-10 Tbsp Lemon balm

Directions

1
Roast the almonds in a pan without fat until golden brown, take them out. Sort blueberries, wash and drain. Put some aside for decoration. Melt the fat. Mix flour, baking powder, vanillin sugar and salt.
2
Whisk the egg with a whisk. Stir in buttermilk and liquid fat. Stir in flour mixture by the spoonful. Heat 1 tablespoon of clarified butter in a coated pan. For each pancake (7
3
Fry 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. Arrange the pancakes on plates, put 1 scoop of vanilla ice cream on each, sprinkle with maple syrup.
4
Sprinkle with almonds and remaining blueberries, decorate with balm.