Pancakes with blueberry sauce

Name: Pancakes with blueberry sauce
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 300 ml Orange juice; 1/2 package Pudding powder "Vanilla Flavor"; 2 TABLESPOONS + 50 g sugar; 1 package (300 g) frozen blueberries; 4 Eggs (size M); 175 g Schmand; 150 g Flour; 1 1/2 TSP. Baking Powder; 1 package Vanillin sugar; 2 TABLESPOONS Oil; 7-10 Tbsp Icing sugar; 7-10 Tbsp Mint

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

300 ml Orange juice
1/2 package Pudding powder "Vanilla Flavor"
2 TABLESPOONS + 50 g sugar
1 package (300 g) frozen blueberries
4 Eggs (size M)
175 g Schmand
150 g Flour
1 1/2 TSP. Baking Powder
1 package Vanillin sugar
2 TABLESPOONS Oil
7-10 Tbsp Icing sugar
7-10 Tbsp Mint

Directions

1
Mix 3 tbsp. orange juice with the pudding powder. Pour the remaining juice into a pot, add 2 tbsp. sugar and bring to the boil. Then stir in the pudding powder and bring to the boil for about 1 minute, stirring continuously. Stir in blueberries and set aside
2
Separate eggs. Mix 50 g sugar, sour cream and egg yolks. Mix flour and baking powder and stir into the sour cream. Beat the egg whites with the whisks of the hand mixer until stiff and finally add vanilla sugar. Fold the egg white into the sour cream mixture in portions
3
Heat the oil in a large frying pan. With a small ladle add 3 dough slices each. Bake on medium heat until golden on each side. Remove from the pan and keep warm. Process the rest of the dough in the same way. Makes about 12 pancakes. Arrange the pancakes on a plate, dust with icing sugar and serve with blueberry compote