Pancakes with maple syrup and blueberries

Name: Pancakes with maple syrup and blueberries
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 500 g Blueberries; 150 ml Maple syrup; 4 TABLESPOONS Lime juice; 20 g Butter or margarine; 2 Eggs (size M); 1 package Vanillin sugar; 50 g Sugar; 1 pinch Salt; 185 ml Buttermilk; 200 g Flour; 1 1/2 TSP. Baking Powder; 25 g clarified butter; 1-2 TABLESPOONS Icing sugar; 7-10 Tbsp Mint and lime slices

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

500 g Blueberries
150 ml Maple syrup
4 TABLESPOONS Lime juice
20 g Butter or margarine
2 Eggs (size M)
1 package Vanillin sugar
50 g Sugar
1 pinch Salt
185 ml Buttermilk
200 g Flour
1 1/2 TSP. Baking Powder
25 g clarified butter
1-2 TABLESPOONS Icing sugar
7-10 Tbsp Mint and lime slices

Directions

1
Sort blueberries. Put them in a bowl and pour maple syrup and lime juice over them. Leave to stand in a cool place. In the meantime melt the fat in a small pot. Let it cool down a bit. Pour eggs, vanilla sugar, sugar and salt into a mixing bowl and whisk until thick and creamy (10-12 minutes). Add fat and buttermilk and stir in.
2
Mix flour and baking powder, sieve onto the egg-buttermilk mixture and stir in. Heat up the clarified butter in portions in a coated pan, add 3 blobs of dough and bake on each side at medium heat until golden brown. Remove from the pan and keep warm. Bake the rest of the pancakes in the same way. Dust the pancakes with icing sugar and serve them decorated with mint as desired. Add blueberries decorated with slices of lime in a small bowl.