Pancakes (pancakes) with orange-blueberry sauce
DIFFICULTY
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 200 g Flour
- 50 g Maize starch
- 1 knife tip Baking Powder
- 7-10 Tbsp Salt
- 1 TABLESPOON Sugar
- 200 ml Milk
- 3 Eggs (M)
- 2 TABLESPOONS clarified butter for baking
- 300 g wild blueberries from North America (deep-frozen)
- 2 Oranges
- 4 TABLESPOONS Sugar
- 2 TEASPOONS Cornstarch
Directions
- 1
Mix flour with corn starch, baking powder, 1 pinch of salt and sugar in a bowl. Stir in milk and eggs. Let the dough swell for 30 minutes.
- 2
In the meantime, let the blueberries thaw. Grate the skin of the untreated orange. Squeeze both oranges. Caramelise 3 tablespoons of sugar in a small pot until light brown. Add orange juice (approx. 125 ml), orange peel and blueberries and bring to the boil while stirring, dissolving the caramel.
- 3
Season to taste with the remaining sugar. Mix the starch with a little cold water, stir into the blueberries, bring to the boil once and let it cool down.
- 4
Stir the dough. Bake small pancakes in little hot clarified butter. Arrange the pancakes with the orange-blueberry sauce.
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