Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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