Buttermilk pancakes with blueberries

Name: Buttermilk pancakes with blueberries
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 7-10 Tbsp (makes about 8 small pancakes); 250 g Blueberries; 250 g Whole milk yoghurt; 1 TABLESPOON Honey; 15 g Butter or margarine; 1 egg (size M); 1 package Vanillin sugar; 45 g Sugar; 1 pinch Salt; 100 ml Buttermilk; 100 g Flour; 1 coated Tsp Baking Powder; 2 TABLESPOONS Oil; 1 TABLESPOON Icing sugar; 7-10 Tbsp Mint

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

7-10 Tbsp (makes about 8 small pancakes)
250 g Blueberries
250 g Whole milk yoghurt
1 TABLESPOON Honey
15 g Butter or margarine
1 egg (size M)
1 package Vanillin sugar
45 g Sugar
1 pinch Salt
100 ml Buttermilk
100 g Flour
1 coated Tsp Baking Powder
2 TABLESPOONS Oil
1 TABLESPOON Icing sugar
7-10 Tbsp Mint

Directions

1
Sort the blueberries, wash carefully if necessary, drain well. Mix yoghurt with honey. Melt the fat in a small pot, let it cool down a bit. Put egg, vanilla sugar, 25 g sugar and salt into a mixing bowl and whisk for 8-10 minutes until thick and creamy.
2
Add fat and buttermilk and stir in. Mix flour and baking powder, sieve onto the egg mixture and stir in. Fold about 1/3 of the blueberries into the dough. Sprinkle the rest of the blueberries with 20 g sugar.
3
Heat oil in portions in a coated pan. Add 4 blobs of dough and bake on each side at medium heat until golden brown. Remove from the pan and keep warm. Fry the rest of the pancakes in the same way.
4
Dust the pancakes with icing sugar and serve with the yoghurt and the remaining blueberries. Decorate with mint.