Related Articles
Who doesn’t like Pancake! Butter and warm.
Let’s smell the kitchen.
Ingredients
3 tbsp- butter
400 ml- buttermilk
2- eggs
250 gr- flour
1 pinch- salt
3 tsp-baking powder
50 gr- sugar
1 pck- vanilla sugar
For the sauce:
200 g- Blueberries -Tk or fresh
25 ml-water
2 tsp- Cornstarch, slightly heaped
50 gr- sugar
5 drops- Almond extract
Powdered sugar, for dusting
Whisk buttermilk and eggs well in a bowl.
Melt the butter in a saucepan, then put it aside and let it cool a little.
In another bowl mix flour, salt, baking powder, sugar and vanilla sugar. Add the buttermilk-egg mixture and the melted butter to the flour mixture and stir well. Let the dough rest in the bowl until the pan is hot (about 10 minutes).
For each pancake, add 1.5 – 2 tbsp of batter to the pan sprinkled with fat. If bubbles form on the surface, turn the pancake and bake golden brown from the other side.
For the sauce:
Put the blueberries, water, sugar, bitter almond flavor and starch in a saucepan and bring to a boil. Simmer gently at low speed until the blueberries burst open and the liquid is slightly thickened. That takes about 15 minutes. Mash the blueberries slightly with the round side of a tablespoon.
Layer 3 – 4 pancakes on the plates and douse with a little warm blueberry sauce.
I also like to serve pancakes dusted with powdered sugar.
