Blueberry Pancakes À La Gabi
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough:
- 250 ml milk
- 2 tablespoon sugar to taste also 3
- 1 packet vanilla sugar
- 0.5 teaspoon ½ salt
- 2 medium egg (s)
- 40 g butter, liquid
- 100 g flour, instant
- 40 g butter for the pan
- 4 teaspoons rapeseed oil for the pan
For covering:
- 1 small Glass blueberries (wild blueberries, 340 g)
- possibly sugar for sweetening
- 2 teaspoons, heaped cornstarch
- some water
Print Recipe
Pin Recipe Instructions
- Mix the milk, sugar, vanilla sugar, salt, eggs and butter together and then stir in the flour (makes 500 ml dough).
- Heat the blueberries with juice in a saucepan, add sweetener if necessary, mix the cornstarch with a little water, thicken the blueberries with it and keep warm.
- Heat 10 g butter and 1 teaspoon rapeseed oil in a non-stick pan, add 125 ml of batter, bake until light brown while turning, remove and keep warm. Bake another 3 pancakes with the rest of the batter.
- Serve the pancakes with the blueberries.
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