Buttermilk pancakes

Name: Buttermilk pancakes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/8 l redcurrant nectar; 1 TABLESPOON Cornstarch; 1 package Vanillin sugar; 1 package (300 g) frozen blueberries; 4 TABLESPOONS Butter; 2 Eggs (size M); 1/4 l Buttermilk; 280 g Flour; 2 TEASPOONS Baking Powder; 4 TABLESPOONS Sugar; 1 pinch Salt; 2 TABLESPOONS Oil or clarified butter for baking; 2 TABLESPOONS Icing sugar; 100 ml Maple syrup

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/8 l redcurrant nectar
1 TABLESPOON Cornstarch
1 package Vanillin sugar
1 package (300 g) frozen blueberries
4 TABLESPOONS Butter
2 Eggs (size M)
1/4 l Buttermilk
280 g Flour
2 TEASPOONS Baking Powder
4 TABLESPOONS Sugar
1 pinch Salt
2 TABLESPOONS Oil or clarified butter for baking
2 TABLESPOONS Icing sugar
100 ml Maple syrup

Directions

1
Stir 4 tablespoons of juice and starch until smooth. Bring the remaining juice and vanilla sugar to the boil, stir in the mixed starch. Add blueberries and defrost while stirring. Let the compote cool down. Melt butter and let it cool down.
2
Whisk eggs, butter and buttermilk. Mix flour, baking powder, sugar and salt and add to the egg-fat mixture and mix to a smooth dough. Heat oil in a coated pan and bake about 16 small pancakes from the dough until golden brown. Dust with icing sugar. Add compote and maple syrup