Buttermilk pancakes with blueberries

Name: Buttermilk pancakes with blueberries
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 3 TABLESPOONS Butter; 250 g Blueberries; 2 Eggs (Gr. M); 2 TABLESPOONS Sugar; 7-10 Tbsp Salt; 150 ml Buttermilk; 150 g Flour; 1 TEASPOON Baking Powder; 2 TABLESPOONS flaked almonds; 2 TABLESPOONS clarified butter; 3 TABLESPOONS Maple syrup; 6 scoops of vanilla ice cream

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

3 TABLESPOONS Butter
250 g Blueberries
2 Eggs (Gr. M)
2 TABLESPOONS Sugar
7-10 Tbsp Salt
150 ml Buttermilk
150 g Flour
1 TEASPOON Baking Powder
2 TABLESPOONS flaked almonds
2 TABLESPOONS clarified butter
3 TABLESPOONS Maple syrup
6 scoops of vanilla ice cream

Directions

1
Melt the butter and let it cool down a little. Sort the blueberries, wash if necessary and drain.
2
Mix eggs, sugar and 1 pinch of salt until creamy. Stir in liquid butter and buttermilk. Sift flour and baking powder on top and stir in.
3
Roast the almonds in a coated pan without fat until golden brown, remove. Heat lard in portions in the pan. For each pancake, put about 2 tbsp. of batter into the pan and immediately sprinkle some blueberries on top.
4
Bake at medium heat for about 3 minutes until the underside is golden yellow. Turn and bake for another 2-3 minutes. Bake more pancakes from the remaining dough and blueberries. Warm the finished pancakes in a hot oven (approx. 50°C).
5
Drizzle pancakes with maple syrup. Sprinkle with almonds and possibly some blueberries. Eat 1 scoop of vanilla ice cream with each pancake.