Buttermilk pancakes with blueberries

Name: Buttermilk pancakes with blueberries
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Blueberries; 3 TABLESPOONS Butter; 2 Eggs (Gr. M); 1 TABLESPOON Sugar; 7-10 Tbsp Salt; 150 ml Buttermilk; 150 g Flour; 2 coated Tsp Baking Powder; 2-3 TABLESPOONS clarified butter; 4-6 Tbsp Maple syrup or honey; 4 scoops of vanilla ice cream

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Blueberries
3 TABLESPOONS Butter
2 Eggs (Gr. M)
1 TABLESPOON Sugar
7-10 Tbsp Salt
150 ml Buttermilk
150 g Flour
2 coated Tsp Baking Powder
2-3 TABLESPOONS clarified butter
4-6 Tbsp Maple syrup or honey
4 scoops of vanilla ice cream

Directions

1
Select the blueberries, wash and drain well. Melt the butter and let it cool down a little. Beat eggs, sugar and 1 pinch of salt until frothy. Stir in liquid butter and buttermilk. Sift flour and baking powder on top and stir in.
2
Heat the clarified butter in portions in a small coated pan (approx. 16 cm Ø). For the 1st pancake, put approx. 3 tbsp. dough into the pan, smooth it down and immediately spread 2-3 tbsp. blueberries on top.
3
Bake the pancake at medium heat for about 3 minutes. Then turn and bake for 2-3 minutes. Keep warm in the oven. Bake 7 more pancakes from the remaining dough. Serve with maple syrup and ice cream.