Blueberry pancakes

Breakfast like an emperor – these American blueberry pancakes and redcurrant crema topping are the perfect way to do it!

Leicht

35 min.

Vegetarian

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Ingredients

300 g Wheat flour

4 Eggs

200 g Buttermilk

100 ml Milk

45 ml Back-Öl Klassik

80 g Sugar

20 g Baking powder

1 Pck. Vanilla sugar

1 Pinch Feines Premium Bio-Meersalz

250 g Blueberries

Crema mit schwarzer Johannisbeere

Powdered sugar for dusting

Preparation

Mix the flour and baking powder together. Then add the remaining ingredients and work into a smooth dough. Leave the dough to rest for 15 minutes.
In the meantime, sort and wash the blueberries. Add two thirds of the berries to the batter.
Grease a non-stick frying pan with a little baking oil and gradually fry 16 pancakes. The pancakes can be kept warm in the oven in the meantime.
Stack four pancakes on a plate. Garnish with the remaining blueberries and dust with powdered sugar. Finally, pour the redcurrant cream over the pancakes, serve and enjoy.

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