American Blueberry Pancake with Berry Sauce À La Didi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 medium egg (s)
- 2 pinches salt
- 4 teaspoons vanilla sugar
- 2 teaspoons baking soda
- 2 teaspoons vanilla from the mill
- 400 g flour
- 400 ml milk
- Carbonated mineral water
- 125 g blueberries
For the sauce:
- 300 g berries, mixed, frozen
Print Recipe
Pin Recipe Instructions
- Separate the eggs. Beat the egg whites with a pinch of salt until stiff.
- Beat the egg yolks with vanilla sugar, vanilla from the mill and a pinch of salt until frothy. Mix the flour and baking powder together and add to the egg yolk with the milk. Stir the mixture with the addition of mineral water until it has a creamy consistency. Carefully fold in the egg whites and blueberries.
- Bake the pancakes in a pan until golden brown.
- Thaw the frozen berries in the microwave and puree to a pulp with the blender.
- Layer the pancakes into a small tower for each serving, decorate with the berry pulp and serve.
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